This Gluten-Free Pistachio Pudding Bundt Cake is one for the books!Jump to Recipe
The Perfect Cake
Think about the perfect slice of cake. It’s moist, fluffy and oh so delicious. This Gluten-Free Pistachio Pudding Bundt Cake is the definition of the perfect cake. Not only is it light (AKA easy to eat multiple slices without being overwhelmed by richness), but it is also the perfect flavor for summer! If you’ve never tried a pistachio cake, get ready to meet your new favorite cake!
Let’s breakdown the ingredients that make this the best cake out there!
The Yellow Cake Mix: Most pistachio cakes call for yellow cake mix that you can find at any grocery store. Unfortunately, the yellow cake mixes usually aren’t gluten-free and the ones that are come out very dry. But, no need to worry! I have an easy yellow cake mix for you that not only works for this cake but any other recipe that calls for yellow cake mix. All you need are 2 1/4 cups gluten-free baking flour, 1 1/4 cups cane sugar, 3 1/2 teaspoons baking powder and 1 teaspoon of salt. That’s it!
The Pistachio Pudding: The key ingredient to this cake is one package of instant pistachio pudding mix. You can find this at any store next to the vanilla or chocolate pudding. This is where the signature green color and pistachio flavor comes from! The pudding mix is so easy to make and goes right in with the rest of the ingredients!
Vegetable Oil: Personally, I’m not a huge fan of using vegetable oil in baked goods but it’s a must here. Vegetable oil helps give the cake that signature moist and fluffy interior. While sour cream or greek yogurt are sometimes substituted, unfortunately they didn’t work as well in this recipe.
Finally, the other ingredients include 4 room temperature eggs, 1 1/4 cups water, and 1 teaspoon vanilla extract. This might be one of the easiest cakes you ever make! Plus, you can use one large bowl for all the ingredients, which means less dishes for you!
Once the Cake is in the Oven
Once all the ingredients have been beat together with an electric mixer, pour the batter into a bundt pan. To ensure that the cake doesn’t stick, make sure to grease the pan, then sprinkle flour in the pan. This cake is going to bake for one hour at 350, and then it needs to cool for 15 minutes in the pan. To remove the cake, you’re going to run a clean knife along the edges of the pan. Then, flip it over and let it cool for one hour on a wire rack. While this may seem like a long time, it’s crucial to let it cool completely before icing the cake.
To make the icing, we’re going to sift 2 cups of powdered sugar into a bowl. Next, add 2 tablespoons of unsalted butter, 2 tablespoons of milk, and a dash of vanilla extract. Some people like to pair their pistachio cake with cream cheese frosting, but I like to keep the icing nice and fluffy to cake the whole cake light. While the cake is cooling for one hour, place the prepared icing in the refrigerator for the time being.
Now, to Finish the Cake!
Once the cake is cooled, spoon your icing into a pipping bag. Then, pipe along the edges of the bundt cake to create the signature look. Finally, top with pistachios! I like to toast my pistachios and then place them in the food processor. I pulse them for just one minute, then sprinkle them on top of the cake. If you don’t have a food processor, you can also roughly chop the pistachios.
Gluten-Free Pistachio Pudding Bundt CakeCourse: Recipes, DessertDifficulty: Easy
Get your forks ready to enjoy the best pistachio flavored dessert out there.
- For the Cake
2 1/4 cups gluten-free baking flour
1 1/4 cups cane sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 package of instant pistachio pudding mix
4 eggs, room temperature
1 1/4 cups water
1/4 cup vegetable oil
1 teaspoon vanilla extract
- For Icing
2 cups powdered sugar
2 tablespoons unsalted butter, melted
2 tablespoons milk
1/2 teaspoon vanilla extract
Pistachios for garnishing
- For the Cake
- Preheat the oven to 350 degrees Fahrenheit and grease one 8″ Bundt cake pan, then lightly dust with flour to prevent the cake from sticking to the pan
- Next, add the flour, cane sugar, baking powder, and salt to a large mixing bowl
- Then, add the pistachio pudding mix, eggs, water, vegetable oil and vanilla extract
- Use an electric mixer to combine the ingredients and beat the batter for two minutes until smooth
- Pour the batter into the prepared baking pan
- Bake for 60-70 minutes until a toothpick comes out clean
- Allow to cool for 15 minutes inn the pan, then run a clean knife along the edges and release the cake from the pan
- Let the cake cool on a wire rack for 1 hour before icing
- For the Icing
- Sift the powdered sugar into a small bowl
- Then, add the melted butter, milk, and vanilla extract
- Beat with an electric mixer for 2 minutes until fluffy
- Place in the refrigerator for one hour before icing
- Finally, ice the cake and garnish with roasted pistachios before serving
- You can also opt to use an immersion blender instead of a food processor or blender