There is no taste like home. 😉 When I was first learning how to cook, I would pour over my mom’s many cookbooks. I would read the instructions a million times and try to understand why it was working the way it was. Baking powder vs baking soda, why should you mix whole wheat flour with all-purpose flour and so on. She had a cookbook that is STILL notorious for getting misplaced. It looks like a regular book, and is always being shelved with the regular books. It also only had one recipe we would make from it. I don’t know what it is about this recipe that makes it so good. Maybe it’s the fact that it’s the one recipe that uses a box mix that I will make. Or perhaps it’s the fact that I don’t need to get out a million bowls. Or maybe it’s the way that it has a slight crunch from the pistachios in the pudding combined with the sweetness of the cinnamon sugar. But whatever it is that makes it so delicious, this cake tastes like home. It tastes like learning how to bake and trying so hard to properly flour a bundt pan, and layer the cinnamon sugar in evenly. It tastes like a trip back in time.
Memory lane isn’t all this cake has going for it. Pistachio cake has a grand total of 6 ingredients. Yes, that’s right. 6. And guess what…you only have to measure one of them! How convenient is that?
When you make it the batter will be insanely thick, thicker than most muffin batters. It can definitely be made without a mixer, but because of that thickness it will end up with chunks of undissolved cake batter. I highly recommend using a mixer to avoid that problem.
While I was taking that photo I had a very happy pup just waiting for this to go very wrong and plop on the floor. (It didn’t, in case that question was going to keep you up all night.)
I hope you enjoy this cake as much as I do! It’s best warm with a smidgen of butter melted on it.
1 box yellow cake mix (Duncan Hines leaves an aftertaste. I recommend Betty Crocker or Pillsbury)
1 cup sour cream
½ cup oil
1 box pistachio pudding
Cinnamon Sugar (recipe below)
Optional: ½ cup walnuts
Preheat oven to 350. Grease and flour a bundt pan or grease a 9×13 pan. In a large bowl, mix the cake mix, eggs, sour cream, oil, and pistachio pudding until well blended. Batter will be thick. Spoon half of the batter into prepared pan. Layer with cinnamon sugar and walnuts, if desired. Spoon the remaining batter over the top. Smooth with a spatula. Bake for 30-35 minutes (9×13 pan), 35-40 minutes (light bundt pan), or 50 minutes (heavy bundt pan), or until a toothpick inserted comes out clean. To remove the bundt cake from the pan, run a knife around the edge, then use a fork to loosen the edges more to prevent ending up with two cake halves. Let it cook for 3-4 minutes, then flip. If it does not immediately come out, don’t panic. Just keep repeating the fork procedure and eventually you will get it out. Serve immediately! You won’t regret it.
Cinnamon sugar: Use the ratio of 1 cup of granulated sugar to 1 tablespoon cinnamon. I save containers, dump the sugar and cinnamon in then give it a shake until it’s an even color. Save the leftovers, it makes excellent toast.