Pistachio Pudding Cake

🧂 Ingredients

• Flour

  for dusting your bundt pan 
• 1 box yellow cake mix (15-ounce box)
• 1 package instant pistachio pudding mix (3.4-ounce package)
• 4 large eggs
• 1 cup milk
• ½ cup (1 stick) unsalted butter,

  melted and cooled (plus more for greasing your pan)
• ½ cup chopped pistachios
• 2 cups confectioners' sugar
• 2 tbsp milk
• 2 tsp vanilla extract
• ¼ tsp finely chopped pistachios

Instructions

• 1 Preheat the oven to 350 degrees F. Grease and flour the bundt pan, tapping out
  the excess flour.
• 2 In a large bowl, whisk the cake mix and pudding mix. Add the eggs, milk, melted
  butter, and beat on medium until combined. Stir in the pistachios. Spoon the
  batter into the prepared pan and smooth the top with a spatula. Bake until a
  toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in
  the pan for 5 minutes before turning it out onto a wire rack to cool completely.
• 3 Make the icing: In a large bowl, whisk the powdered sugar, milk, and vanilla
  until smooth. It should be thick but spreadable. Add more milk if necessary, 1
  tablespoon at a time. Spoon it over the top of the bundt cake and let it drip
  down the sides. Sprinkle the top with pistachios and serve. 

Nutrition Info