Description
Pistachio Pudding Cake is a deliciously moist dessert that perfectly blends nutty flavors with creamy sweetness, making it an irresistible treat for any occasion.
Ingredients
Scale
- 1 package instant Pistachio Pudding Mix
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 3 large eggs
- ½ cup vegetable oil
- 1 cup whole milk
- ½ cup chopped pistachios
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the pudding mix, flour, sugar, and baking powder until well combined.
- Add the eggs, vegetable oil, and milk; mix until just combined to avoid overbeating.
- Gently fold in the chopped pistachios with a spatula.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: - For added flavor, consider mixing in chocolate chips or a splash of almond extract. - Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.