Description
A deliciously rich and gooey cake infused with the delightful flavor of pistachios, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pistachio pudding mix (instant)
- 1 cup powdered sugar
- 1/4 cup chopped pistachios (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the pistachio pudding mix until evenly distributed.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool for about 10 minutes. Dust the top with powdered sugar and sprinkle with chopped pistachios before serving.
- This cake is best served warm or at room temperature. For a gooier texture, chill in the refrigerator for a couple of hours before serving.
Notes
- For a richer flavor, try adding a teaspoon of almond extract along with the vanilla.
- You can substitute the pistachio pudding mix with vanilla or chocolate for a different twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg