Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Pistachio Pudding Cake
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- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 20 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 389
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 1 g
- Sugar
- 40 g
- Protein
- 5 g
- Cholesterol
- 99 mg
- Sodium
- 481 mg
This retro pistachio pudding cake is made easily with the help of convenience products but packs a major punch in flavor and presentation. Boxed cake mix adds that quintessential fluffy texture, while pistachio pudding mix provides a lovely nutty flavor and beautiful green hue. And the secret ingredient: seltzer! The bubbles of the fizzy water add even more airiness and lightness to the cake. We add toasted pistachios to the batter for a little textural appeal and top off the cake with a striking confectioners’ sugar glaze for added sweetness. The result is a gorgeous dessert that feels anything but semi-homemade.
- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 20 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 389
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 1 g
- Sugar
- 40 g
- Protein
- 5 g
- Cholesterol
- 99 mg
- Sodium
- 481 mg
Ingredients
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Directions
Special equipment:
a 12-cup bundt pan- Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan generously with baking spray.
- Whisk together the cake mix, pudding mix, seltzer, butter, pistachios and eggs in a large bowl until evenly and well combined. Pour the batter into the prepared bundt pan and use a rubber spatula to smooth the top into an even layer. Bake until the cake is puffed and golden brown at the edges and a toothpick inserted in the center comes out clean, 40 to 45 minutes.
- Let the cake cool in the pan on a wire rack for 15 to 20 minutes, then run a small offset spatula around the perimeter of the cake to help release the sides. Invert the cake onto the wire rack to cool completely.
- Whisk together the confectioners' sugar and 1 tablespoon water in a small bowl until smooth and combined. The glaze should be thick but still spreadable; if it’s too thick, whisk in another 1/2 teaspoon water.
- Spread the glaze evenly over the top of the cooled cake, letting some of it drip down the sides, then sprinkle with chopped pistachios. Allow the glaze to set for about 5 minutes. Cut into thick slices and serve.
