Homemade Pistachio Pudding Cake
Bake: Pour the batter into the prepared skillet and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk (or cream), pistachio paste (or almond extract), and food coloring until smooth.
Glaze the Cake: Drizzle the glaze over the cooled cake. Sprinkle with crushed pistachios to garnish.
