Homemade Pistachio Pudding Cake

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Ingredients

  • 1 box (3.4 oz) instant pistachio pudding mix
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • 1/4 cup chopped pistachios (optional, for topping)
  • Whipped cream (for serving)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or a similar-sized baking dish.
  2. Mix pudding base: In a medium mixing bowl, combine the pistachio pudding mix, milk, heavy cream, and sugar. Whisk until well blended and smooth.
  3. Incorporate eggs: Beat the eggs into the pudding mixture until fully combined.
  4. Add dry ingredients: Gradually sift in the flour, vanilla extract, almond extract, and salt. Mix until smooth, making sure there are no lumps.
  5. Bake: Pour the batter into the prepared cake pan. Bake for about 35-40 minutes, or until the top is set and golden brown. The cake should be firm in the center and lightly spring back when touched.
  6. Cool and serve: Allow the cake to cool slightly before serving. For extra flavor, top with whipped cream and chopped pistachios.
  7. Enjoy: Serve warm or chilled, and enjoy your homemade pistachio pudding cake!

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