Table of Contents
Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®). Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
Transfer the ground pistachios together with flour, baking powder, and salt to a medium bowl and stir to combine. Mix softened butter and sugar until fluffy, pale, and super creamy — about 2 minutes. Add one egg at a time.
The cake is very moist, spongy, and loaded with pistachio flavor. Pistachio Cake is best eaten on the second day because it needs a few hours until the taste is fully evolved. In case you want to make muffins, line two 12 muffin pans with 16-18 cupcake liners and fill ¾ full with Pistachio Cake batter.
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