Pistachio Pudding Cake Recipe
A light and fluffy pistachio bundt cake made with pistachio pudding mix for extra moistness. This delicious cake pairs well with hot coffee or tea.
Servings: 12 slices
- 1 box white cake mix
- 1 package pistachio pudding mix
- 4 eggs
- 1 cup water
- 1/4 cup oil
- 1/2 cup confectioner's sugar
- 4 oz room temperature cream cheese
- 3 tsps milk
- 1 tbsp lemon juice
- 1/4 cup crushed pistachios
Preheat oven to 350 degrees.
In a large bowl, combine powdered ingredients, eggs, oil, and water; combine until mixed.
Pour into a greased bundt cake pan and bake for 45 minutes.
Allow cake to fully cool before glazing.
Mix all ingredients (except crushed pistachios) until fully combined.
Allow mixture to sit for 5 mins to thicken.
Pour the glaze over the cooled cake.
Sprinkle crushed pistachios on top.
Serving: 1slice | Calories: 320cal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 470mg | Potassium: 86mg | Sugar: 31g | Vitamin A: 215IU | Vitamin C: 0.7mg | Calcium: 117mg | Iron: 1.2mg