This delightful pistachio cake is moist, flavorful, and perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the pistachio pudding mix, eggs, yogurt, powdered sugar, and butter. Beat with an electric mixer for about 4 minutes until smooth.
Mixing for the full 4 minutes incorporates air, making the cake fluffy.
Grease a Bundt pan thoroughly and pour the batter into it, spreading it evenly.
Use a non-stick spray or butter to ensure easy release.
Bake the cake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at the 35-minute mark to avoid overbaking.
Let the cake cool in the pan for about 15 minutes, then invert it onto a cooling rack to cool completely.
Cooling in the pan helps the cake set and makes it easier to remove.
In a mixing bowl, beat the cream cheese, powdered sugar, and butter together until smooth and spreadable.
Ensure the cream cheese and butter are softened for a smooth frosting.
Spread the frosting over the cake while it's still slightly warm.
Frosting a warm cake allows it to slightly melt and adhere better.
Let the cake cool completely before slicing and serving.
Cooling completely ensures clean slices and better flavor.
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