St Patrick’s Day is coming up and although I did make shamrock chocolate sugar cookies, I only made one green dessert. This pistachio cake uses pistachio pudding mix, but not a cake mix. It’s from scratch, and I know some people cringe at the pudding mix part, but I like the flavor.
This is a moist bundt cake and there is pistachio pudding mix in the cake and the buttercream. There is a Pillsbury recipe that makes a pistachio layer cake that is equally yummy and bakes up fluffy and moist. For a quick dessert and frosting you can just pour on top, try this bundt!
1 cup unsalted butter softened
1 1/2 cups of white granulated sugar
1 package of jello instant pistachio pudding
1 1/4 cup milk
1 tsp almond extract
1¾ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
Preheat the oven to 350 degrees F. Grease and flour a standard Bundt pan.
Using an stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.Add in the pistachio pudding mix and combine thoroughly.
Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
Combine the milk, oil and vanilla extract in a large measuring cup or bowl. Combine flour, baking powder, and salt in a bowl.
Starting and ending with the dry ingredients, alternate pouring the dry and wet ingredients into the bowl, incorporating thoroughly after each addition. Mix on medium speed for 2 minutes after the last addition.
Pour the cake batter into the prepared Bundt pan and bake for 45-50 minutes, or until a tester inserted into the center of the cake comes out clean.
Invert the cake onto a baking rack to cool.
Frost with Pistachio Pudding Buttercream Icing when the cake is cooled.
1/2 cup salted butter
1 cup milk
1 pkg instant pistachio pudding powder
2 – 2 1/2 cups powdered sugar
Using the paddle attachment on a stand mixer, cream the butter until light and fluffy.
In a measuring cup, combine the milk and the pudding mix until it’s completely dissolved.
Beat the pudding mixture into the butter completely.
Add in the powdered sugar, half a cup at a time, beating in completely.
Use to ice cakes and cupcakes.