Adding pistachio pudding to an ordinary cake mix transforms the average boxed cake into something extraordinary your family and friends will absolutely rave about!
Heritage bundt pan (pattern shown in photos) or Standard Bundt Pan
13" x 9" rectangle pan (as an alternative to the bundt pan)
cooling rack
Silicone Spatula
electric hand mixer
mixing bowls
Measuring Cups
Ingredients
Cake Batter:
1box of Yellow cake mix
23.4 ozboxes instant pistachio pudding
3/4cupbutter, melted
1cupmilk
4eggs
1/2cuppistachios, shelled and roughly chopped
green food coloringoptional - for more pronounced color (i did not add extra coloring).
Optional Garnish:
2cupsroyal icing
1/8cupcrushed pistachios
Instructions
Preheat oven to 350° F.
Grease a 10-inch Heritage bundt pan with vegetable shortening [See Note 1] or non-stick cooking spray.
In a large mixing bowl, combine cake mix, puddings, melted butter, milk, eggs, and nuts for about 3 minutes careful not to overwork the batter as overworking the batter will cause a more dense cake.
Pour into prepared bundt pan and bake 40-45 minutes or until a toothpick inserted comes out clean.If using a 13" x 9" rectangular baking pan, cook for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
Let cake rest on a cooling rack in the bundt pan for about 10 minutes. Then, invert the cake onto a serving plate to finish cooling.If using a 13" x 9" pan, allow the cake to cool on the wire rack until completely cool. I do not usually turn it out onto a cooling rack and instead serve from the pan.
Once the cake is cool, frost with your favorite frosting or royal icing and garnish with chopped pistachios.
Notes
For bundt pans with deep grooves such as the heritage bundt pan, I find that using vegetable shortening works best for helping the cake release from the pan. For a standard bundt pan, non-stick cooking spray or butter works fine.
Calculated calories include royal icing and chopped pistachio garnishes.