Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • 3 cups granulated sugar (600g)
  • 6 large eggs, at room temperature
  • 1 teaspoon vanilla extract (5ml)
  • 1 (3.4 ounce) package instant pistachio pudding mix (96g)
  • 3 cups all-purpose flour (360g)
  • ¾ cup milk (177ml)
  • ½ cup chopped pistachios (60g), plus more for garnish (optional)
  • 2 cups powdered sugar (240g)
  • ¼ cup milk (60ml)
  • ½ teaspoon vanilla extract (2.5ml)

Instructions:

  1. Grease and flour a 10-inch tube pan or Bundt pan. Preheat oven to 325°F (160°C).
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
  4. Add the instant pistachio pudding mix and mix until just combined.
  5. Gradually add the flour and milk to the batter, beginning and ending with the flour. Mix until just combined.
  6. Gently fold in the chopped pistachios.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  10. While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
  11. Once the cake is completely cool, drizzle with glaze and sprinkle with additional chopped pistachios, if desired.