Pistachio Pudding Bundt Cake the perfect springtime desert.
I must confess, I am a new pistachio lover. I guess I had never really tried them…..they seemed like a lot of work and they were green……I wasn’t too sure about a green nut!
Well, surprise, surprise ……they are awesome!! Fresh out of the shell, they complement sweet or savory dishes,I even tried salt and pepper flavored ones, in the words of Rachael Ray…….yummo!!!
The light green color of this bundt from Pinterest caught my eye. I remember with fondness when ‘Watergate” salad, then cake were popular. I was a Senior in High School when the Watergate Scandal broke.
The Jello Company had just introduced Pistachio pudding, and created a recipe using their new product, called Pistachio Pineapple Salad. Everyone was taking this new salad to parties and rumor has it that the name Watergate Salad, stuck was because it was full of marshmallows, bananas, and nuts and covered with fluff…..just like the Nixon administration.
The cake was made even more popular by being named Watergate Cake with Cover up Icing. The scandal, as all scandals do became the stuff of memories, but he cake has endured.
This cake is not a Watergate cake, it more of a crumb bundt cake. A scratch cake with pistachio pudding. I never was very good a homemade cakes in the past but have developed a late life talent…….you can teach an old dog new tricks!
The cake is simple to put together and bake, due in part to the bakers best friend……the bundt pan. I currently have two bundt pans and will continue to buy different shapes. I love the contours that they create.
OK, so the secret to getting that perfect eye-catching visual of a bundt cake are:
- Make sure to spray or brush the pan with non stick spray, or butter. Make sure you get in every nook and cranny. If you hold the pan to the light you can see that sheen that the coating gives you will be in business. If you see any dry spot make sure to get them covered.
- Sprinkle the coated pan with flour, or cocoa if you are making a chocolate bundt. Again making sure to get the flour in all the nooks and crannies. Just keep tilting and tapping the pan. Don’t try to use your fingers or you will pull off the coating.
- Be sure to tap out any excess flour.
- Fill the pan and bake.
Allow the cake to cool for 15 minutes on a wire rack before attempting to un-mold.
- To un-mold, run a butter knife around the edge of the pan and the tube in the middle. Don’t push the knife down the sides or you will ruin the pans effect.
- Place a large plate on top of the bundt pan, and invert the pan in one fluid motion, holding the plate tight to the pan. You might need to jiggle or tap the pan to remove the cake. You will feel when it gives.
Then ta-da you have the perfect bundt cake!
Frosting of bundt cake…… needs to be a glaze. First its easy, and second you need no cake decorating skills needed!
For this cake, what else but a pistachio glaze and why not add a bit of that pistachio pudding to give it that green hint. Mix the pudding mix, and please use instant not the cooked pudding mix, with the water before adding to the powdered sugar. It makes for a smoother glaze. The recipe for the glaze can be tweaked to the consistency you desire.
Give the glaze a couple of minute to set up before garnishing with the pistachios or they will run down the side of the cake with the glaze. Your garnish with be a border if you do not wait!
Pistachio Pudding Bundt Cake would make a great Easter cake with its light green color and the pretty visual of your bundt pan.
Or may throw a 70’s Watergate Party ……..for a blast form the past.
Either way enjoy this easy, pretty, Pistachio Pudding Bundt Cake!
- Cake Ingredients
- ¾ cup unsalted butter, room temperature
- 1½ cups sugar
- 1 package of instant jello pistachio pudding
- 4 eggs
- ½ cup chopped pistachios
- 1¼ cup buttermilk
- ⅓ cup canola oil
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 3 tbsp cornstarch
- 4 teaspoons baking powder
- 1 teaspoon salt
- Glaze Ingredients:
- 1 cup powdered sugar
- 2 tablespoons pistachio pudding
- 1 tablespoon water
- Chopped pistachios for garnish
- Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
- Cream together 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.
- Mix in the chopped pistachios.
- Combine the buttermilk, oil and vanilla extract in a large measuring cup or bowl.
- Starting with the dry ingredients, alternating dry and wet, ending with wet. Mix on medium speed for 2 minutes after the last addition.
- Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a pick inserted into the center comes out clean.
- Let cake cool for 15 minutes and then invert the cake onto a baking rack to finish cooling.
- Pour Pistachio Glaze over cake when
- completely cooled and sprinkle the pistachios for garnish.