Ingredients
Scale
- Cake Ingredients
- ¾ cup unsalted butter, room temperature
- 1½ cups sugar
- 1 package of instant jello pistachio pudding
- 4 eggs
- 1/2 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
Instructions
- 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.