Easy Creamy Pistachio Pudding Cake
A delightful dessert combining the nutty essence of pistachios with a luscious pudding layer, all nestled within a soft cake.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Pudding Layer Ingredients
- 1 box (3.4 oz) instant pistachio pudding mix
- 2 cups cold milk (for pudding layer)
- to taste Whipped cream and crushed pistachios for topping (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, combine flour and baking powder; set aside.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- Gradually stir in the flour mixture and milk, blending until just combined.
- Pour the batter into your prepared cake pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool.
Pudding Layer
- While the cake cools, whisk together 2 cups of cold milk and the instant pistachio pudding mix in a separate bowl. Set it aside for a few minutes until thickened.
- Once the cake is cooled, spread the pistachio pudding over the top. Allow it to chill for at least 1 hour.
Serving
- Serve with a dollop of whipped cream and some crushed pistachios on top for that extra flair!
Notes
Leftovers? Store tightly wrapped in plastic wrap or in an airtight container for up to three days in the refrigerator. For longer storage, consider freezing it (without pudding) for up to 2 months. To reheat, thaw in the fridge overnight or at room temperature for a couple of hours, and enjoy it cold or warm it up in the microwave for a few seconds.