• Preheat your oven to 325F and prepare a Bundt pan by rubbing generously with vegetable shortening and dust with flour. Set aside.
• In the bowl of a stand mixer equipped with a paddle attachment, cream the butter and sugar until light and fluffy. About 1-2 minutes.
• Add the eggs, one at a time, until just combined.
• Add in the pistachio pudding mix and mix until just combined and there are no dry spots remaining.
• Combine milk, vanilla, and oil in a large glass measuring cup.
• Add flour, cornstarch, and baking powder into a medium bowl and whisk to combine.
• Alternate adding dry and wet ingredients to the stand mixer starting with dry and ending with wet.
• Scrape the sides and bottom of the bowl and mix for an additional 30 seconds.
• Fold in the chopped pistachios last.
• Bake 60-70 minutes or until a toothpick inserted in the thickest part of the cake comes out clean.
• Remove from the oven and allow to cool completely before removing from the pan.
• Flip over onto a serving dish.

Buttercream:

• Prepare the buttercream by adding the butter into the bowl of a stand mixer equipped with a paddle attachment and cream for 2-3 minutes until light and smooth.
• Add in the powdered sugar, one cup at a time, mixing until just combined.
• Add in the pistachio pudding and mix until just combined.
• Add the heavy whipping cream & milk last and mix on low speed. Slowly increase to high speed for 3-4 minutes.
• Using an offset spatula, smooth the buttercream all over the top of the cake.
• Top with crushed pistachios and serve.
• ENJOY!