Pistachio Pudding Cake recipe

Pistachios, with their vibrant green hue and distinctive flavor, take center stage in this Pistachio Pudding Cake recipe.  

This delightful dessert combines the richness of pistachio pudding with the lightness of cake, resulting in a treat that is both visually appealing and delicious.  

Let's embark on a culinary journey to create a Pistachio Pudding Cake that will leave your taste buds wanting more. 


– 1 box (15.25 oz) yellow cake mix – 1 box (3.4 oz) instant pistachio pudding mix – 4 large egg – 1 cup sour cream – 1/2 cup vegetable oil – 1/2 cup water – 1 teaspoon almond extract

For the Glaze: 

– 1 cup powdered sugar – 2-3 tablespoons milk – 1/2 teaspoon almond extract (optional) – Chopped pistachios for garnish (optional)

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan. 

In a large mixing bowl, combine the cake mix, pistachio pudding mix, eggs, vegetable oil, sour cream, milk, and almond extract (if using). 

1. Mix the ingredients together until well combined and smooth. 2. Pour the batter into the prepared bundt pan.

1. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. 2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

In a bowl, whisk together the powdered sugar, milk, and almond extract until you achieve a smooth glaze. 

1. Once the cake has cooled, drizzle the glaze over the top. 2. Optionally, sprinkle chopped pistachios on top for added texture and flavor.

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