Hi Everyone. We’ve had a lot of traffic on our website because of our pistachio cookie recipe and we are really excited! I’ve always loved those cookies, but had no idea just how many people would be interested in them. So in thinking that maybe “more pistachio” is something that folks would like to see, we decided to post this pistachio pudding cake recipe sooner rather than later.
As many of you may know, this is not a “new” recipe. My grandmother used to make this cake all the time when I was a kid I have no idea where she got it; it was handwritten in her recipe book. A google search shows that this exact recipe is floating around, but I still think it’s worth posting because not everyone has seen it yet and my hope is that I will introduce this to someone who has never experienced it, or re-introduce it to someone who has forgotten about it! Try it again for the first time!
A side note….I tried to make this cake in a decorative bundt pan in the past (as you can see in some of the photos) and no mater how well I grease and flour the pan, it always seems to stick and the top falls apart. Therefore, I make this in a tube pan and it works perfectly! If you try this in a decorative bundt and get it to work, let me know your results so we can post your method on the blog! Enjoy!
- 1 box yellow or white cake mix
- 1 box instant pistachio pudding mix
- ½ cup water
- ½ cup orange juice
- ½ cup oil
- 4 eggs
- ½ cup chopped pistachio nuts
- ¾ cup chocolate syrup (I used Hershey's)
- ½ cup chopped pistachio nuts for garnish
- 2½ cups powdered sugar
- 3 Tbsp. butter, melted
- ¼ cup milk
- 1 tsp. of your favorite extract (orange was used for this recipe)
- Pre-heat oven to 350 degrees
- Shell pistachio nuts (or purchase shelled nuts) place in a plastic bag and crush with a mallet until small
- Put cake mix, pudding mix, water, orange juice, oil, eggs and nuts in a bowl and beat with an electric mixer for two minutes, scraping the sides of the bowl periodically.
- Grease and flour a 10" tube pan.
- Pour ¾ of the batter into tube pan and spread
- Add chocolate syrup to remaining batter in mixing bowl and blend.
- Pour remaining batter on top of batter in pan and spread
- Bake for 1 hour or until a knife inserted into middle of the cake comes out clean
- Allow to cool thoroughly before removing from pan
- Once cake is cooled and removed from the pan, prepare glaze by putting all glaze ingredients in a bowl and then whip with a wire whisk until combined.
- Drizzle glaze over cake and allow glaze to set for 20 minutes before slicing and serving.