A vintage-inspired, incredibly moist Pistachio 7-Up Cake that uses a clever cake mix hack. The carbonation from the soda creates a light, airy crumb while the pistachio pudding adds a beautiful green hue and rich flavor.
15.25 ounce box white cake mix – 1 unit
3.4 ounce box pistachio instant pudding – 1 unit
Large eggs – 4 units
7up soda – 1 cup
Vegetable oil – 1/2 cup
Almond extract – 1/4 teaspoon
Finely chopped pistachios – 1/2 cup
Powdered sugar – 2 tablespoons
Preheat oven to 350 degrees F. Butter and flour a 10 or 12-inch fluted bundt pan.
In a large bowl, whisk together the cake mix, instant pudding powder, eggs, 7up soda, vegetable oil, and almond extract.
Beat with an electric mixer or whisk vigorously for 2 minutes until fully combined.
Gently fold in the chopped pistachios using a spatula.
Pour the batter evenly into the prepared bundt pan.
Bake for approximately 40 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool in the pan for 10 minutes.
Run a dull knife along the edges to loosen, then invert onto a wire rack to cool completely.
Once cooled, dust with powdered sugar and serve.
• Use sugar-free soda and pudding mix for a lower-sugar version.
• Replace 7up with club soda or ginger ale if preferred.
• For a tropical twist, add 1 cup of sweetened coconut flakes to the batter.
• Ensure eggs are at room temperature for the best emulsion and rise.
• If using a 9×13 pan, reduce baking time to 25-30 minutes.
Find it online: https://pinchofwarmthbakes.com/moist-pistachio-cake/