Pistachio Pudding Cake (from Scratch)

By zircon50

Ingredients

• CAKE:
• 1 3/4 cups all-purpose flour
• 3 tablespoons cornstarch
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups of white granulated sugar
• 1 package of jello pistachio pudding
• 4 eggs
• 3/4 cup chopped pistachios (1/4 cup reserved to the side for topping)
• 1 1/4 cups whole milk
• 1/3 cup canola oil
• 1/2 teaspoon almond extract
• 4 drops of green food coloring (optional)
• PISTACHIO BUTTERCREAM ICING:
• 1/2 cup salted butter
• 1/2 cup milk
• 3 tablespoons instant pistachio pudding powder
• 2 - 2 1/2 cups powdered sugar

Preparation

Step 1

CAKE:
1. Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)

2. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.

3. Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the pistachio pudding mix and combine thoroughly.

4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.

5. Mix in the chopped pistachios.

6. Combine the milk, oil and almond extract and green food coloring (if using) in a large measuring cup or bowl.

7. Starting with the dry ingredients, on low speed, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. After all ingredients are added, mix ONLY to incorporate mixtures into a batter. DO NOT OVER MIX.

8. Pour the cake batter into the prepared Bundt pan and bake for 50 to 55 minutes, or until a tester inserted into the center of the cake comes out clean.

9. Invert the cake onto a baking rack to cool.

10. Frost with Pistachio Pudding Buttercream Icing when the cake has completely cooled and sprinkle the remaining pistachios over the icing.

PISTACHIO BUTTERCREAM ICING:
1. Using the paddle attachment on a stand mixer, cream the butter until light and fluffy.

2. In a measuring cup, combine the milk and the pudding mix until it's completely dissolved. If you do not dissolve it all at this point, you will have gritty icing!

3. Beat the pudding mixture into the butter completely.

4. Add in the powdered sugar, half a cup at a time, beating in completely.

5. Chill the icing for approximately 20 minutes, to allow the pudding and the butter to set more completely.

6. Use to ice cakes and cupcakes.

Yield: Approximately 1½ cups of icing. This will frost one standard sized bundt cake perfectly.