Homemade Pistachio Pudding Cake

Serving: Pairs perfectly with tea, coffee, or as a light dessert after a meal.

Storage: Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.

Freezing: You can freeze the unglazed cake. Wrap it tightly in plastic wrap and foil for up to 2 months.

Variations:
Extra Nutty: Add ¼ cup more chopped pistachios into the batter.

Coconut Twist: Fold in ½ cup shredded sweetened coconut for a tropical touch.

Lemon Pistachio: Add 1 tablespoon lemon zest to the batter for a fresh flavor contrast.

FAQ:
Can I use a different pudding mix?
Yes, but pistachio gives this cake its signature flavor and color. Vanilla or almond pudding can work in a pinch.

What if I don’t have pistachio paste?
Simply use almond extract in the glaze; it complements the pistachio flavor nicely.

Can I make this in a regular cake pan?
Yes, but baking time may vary depending on the pan size. Check for doneness with a toothpick.

Prep Time: 15 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Servings: 10-12
Calories: ~370 kcal per slice (varies with glaze and nuts)

Would you like me also to give you a few fun presentation ideas for this one? It looks stunning with a few extra touches!