This pistachio cake is so light and moist and fantastic. I know what you might be thinking, pistachio cake?! The funny thing is it really doesn’t taste like pistachios. If I didn’t tell you then you probably couldn’t even tell that it was pistachio. The recipe uses pistachio pudding which is what makes it so moist and delicious. I promise that if you give it a try it will be your new go to dessert.
The Cast of Characters
To the bowl, add the water, oil, and eggs.
Cook for 45 minutes. Test with a toothpick in the center to see if it’s done. If it’s done the toothpick will come out clean. If the toothpick comes out with cake on it then put it back in the oven for 5 more minutes.
Once cooled invert the pan over a dish or a cake pedestal and give it a little jiggle. It should pop right out.
You really want to make sure the cake is totally cool before the next step. Sprinkle confectioner’s sugar over the cake. Oh, my…
I know that it seems weird that the cake is in the sink, but it just saves from having to clean up confectioner’s sugar from all over the counter.
If you are making this for guests or for a special occasion, wait to sprinkle the sugar on the cake until right before serving. It will just ensure that it looks nice and pretty for your guests.