Old-Fashioned Pistachio Instant Pudding Cake Recipe
A super easy, no-flour-needed cake with the actual most amazing texture!!! Very impressive, very little work.
Equipment
- 1 Bundt Cake Pan
- 1 Hand Mixer or Whisk
Ingredients
FOR THE BUNDT!
- 1 - 15.25 oz box yellow cake mix (ignore instructions on box, just follow mine!)
- 1 - 3.4 oz box INSTANT pistachio pudding mix
- 4 eggs
- 1 cup sour cream
- ½ cup water I know you're gonna wanna use milk but DON'T! We need the water to offset the density of the sour cream and pudding...trust me, I found out the hard way.
FOR THE FROSTING!
- 1 - 8 oz tub cool whip
- 1 - 3.4 oz box INSTANT pistachio pudding mix
- 1 cup whole milk
Instructions
FOR THE BUNDT!
- Preheat oven to 350°F and grease your bundt pan.
- In a large bowl, add all 5 bundt ingredients: cake mix, pudding mix, eggs, sour cream, and water.
- Using (preferably) a hand mixer, beat for 2 minutes.
- Pour batter evenly into your cake pan and level the surface.
- Bake for 40 minutes or until a sharp object inserted to the bottom comes out clean.
- When baking is complete, allow cake to cool in the pan for 15-20 minutes before flipping over onto a cooling rack. Let cake cool completely to room temperature before frosting.
FOR THE FROSTING!
- While the cake is baking/cooling, combine all frosting ingredients in a large bowl: cool whip, pudding mix, and milk.
- Mix until well combined.
- Place in fridge and let cool completely.
THE RULES:
- The bundt cake should live covered, outside of the refrigerator. However, the frosting needs to live in the fridge because of the dairy. So:
- OPTION 1: If you plan to eat it all in a sitting, go ahead and frost it and serve. As a rule of thumb, dairy should not sit outside of the fridge for more than two hours.
- OPTION 2: The cake lives on the counter and the frosting in the fridge, and you frost-to-order.
- If you end up having to refrigerate a frosted cake for whatever reason, be sure to take it out, uncover it, and allow it to come to room temperature before serving (about 1-1.5 hours). I cannot stress enough how much the texture of the cake changes when it's cold...it is not the same cake, it is worse!!!
Notes
OMG DID YOU MAKE THIS?!?
Tag @la_faguette_ on IG and hashtag it #lafaguette !