This pistachio pudding cake is tender, studded with chopped pistachios, and glazed with a sweet and shiny white icing. It’s the perfect St. Patrick’s Day dessert and an incredibly easy cake recipe to bake, made all in one bowl with box yellow cake mix and a package of instant pistachio pudding.
Flour, for dusting your bundt pan
1 package yellow cake mix
1 package (3.4 ounces) instant pistachio pudding mix
4 large eggs
1 cup milk
½ cup (1 stick) unsalted butter, melted and cooled (plus more for greasing your pan)
½ cup chopped pistachios
2 cups confectioners’ sugar
2 tablespoons milk
2 teaspoons vanilla extract
¼ cup finely chopped pistachios
Preheat the oven to 350 degrees F. Grease and flour the bundt pan, tapping out the excess flour.
In a large bowl, whisk the cake mix and pudding mix. Add the eggs, milk, melted butter, and beat on medium until combined. Stir in the pistachios. Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
Make the icing: In a large bowl, whisk the powdered sugar, milk, and vanilla until smooth. It should be thick but spreadable. Add more milk if necessary, 1 tablespoon at a time. Spoon it over the top of the bundt cake and let it drip down the sides. Sprinkle the top with pistachios and serve.
1 slice of cake with icing: 14 WW Freestyle points
1 slice of cake without icing: 10 WW Freestyle points
Adapted from Taste of Home
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