This cake is amazing. My neighbor growing up was a caterer and she made this all the time and it has become a family favorite. It is impossible to have a dry piece of this cake. I can’t say it’s amazing enough and of course, it’s super easy to make too!
Your friends will be begging you to make this for every event after they have it for the first time. The best part is you can always try other flavors!
Liz’s Kitchen: Pistachio Pudding Cake Recipe
You’ll have people begging you to make this cake. It is impossible to dry this sucker out! So tasty and of course, so easy!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 8
Ingredients
- 1 box Yellow Cake
- 3 boxes Instant Pistachio Pudding
- 4 eggs
- 1 cup Vegetable Oil
- 1 tbsp Vegetable Oil
- 1 cup Boiling Water
- Flour for dusting
- Baking Spray
Instructions
- Preheat your oven to 350 and start to boil the water on the stove. Then spray the bundt pan with the baking the spray. Then take the flour and dust the entire bundt pan with the flour.
- Take the yellow cake mix, 3 boxes of pudding, eggs, and vegetable oil (both the 1 cup and 1 tbsp) and whisk together in a big bowl. This is going to be thick and come out globby.
- Take one cup of boiling water and add it to the mixture. Then take the whisk and carefully mix it into the mixture. Once the batter is thinner and the water has been incorporated you’re ready to add it to the pan.
- Make sure the batter is evenly dispersed around the pan and then put it into the over for 50-60 minutes. I would start checking at 50. Pull it out and use the toothpick test method to check your cake. Once toothpick is clean pull out and let cool. Carefully flip the pan and let the cake cool the rest of the way. I put my big plate on top and then flip over.
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