Description
This Moist Pistachio Cake is a delightful treat that’s bursting with flavor. With simple ingredients like white cake mix and pistachio pudding, it’s a breeze to prepare and bake. Perfect for gatherings or a cozy family dinner!
Ingredients
Scale
- 15.25 ounce box white cake mix
- 0.4 ounce box pistachio instant pudding
- Large eggs – 4 units
- 7up soda – 1 cup
- Vegetable oil – 1/2 cup
- Almond extract – 1/4 teaspoon
- Finely chopped pistachios – 1/2 cup
- Powdered sugar – 2 tablespoons
Instructions
- Preheat the oven to 350 degrees F. Prepare a 10 or 12-inch fluted bundt pan by buttering and flouring it.
- In a large bowl, whisk together the cake mix, instant pudding powder, eggs, 7UP soda, vegetable oil, and almond extract until combined.
- Beat the mixture with an electric mixer or vigorously whisk for 2 minutes.
- Gently fold in the chopped pistachios using a spatula until evenly distributed.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool in the pan for 10 minutes.
- Run a dull knife around the edges to loosen the cake, then invert it onto a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar and serve.
Notes
Ensure the bundt pan is well-greased to prevent sticking.
Chopped pistachios can be toasted lightly for added flavor.
Store any leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 19g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg