• Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
• Place the softened butter and sugar in the bowl of a stand mixer. Cream them together until they become light and fluffy.
• Add the pistachio pudding mix to the butter and sugar.
• Mix well, then add one egg at a time, mixing in between each addition.
• Add chopped pistachios.
• Whisk the dry ingredients (flour, cornstarch, baking powder, salt) together in a medium bowl.
• Mix the milk, canola oil, and vanilla together in a large measuring cup.
• With the mixer on low, add 1/3 dry mixture to stand mixer, then follow by pouring 1/3 wet mixture. Repeat until you end with the last portion of the wet mixture.
• Mix until the ingredients JUST come together. Do not overmix.
• Scoop evenly into prepared bundt pan and smooth out the top.
• Bake for 45 minutes in a 350F oven. Test with a cake tester and add more time if the tester does not come out dry after inserting it.

FOR THE PISTACHIO GLAZE

• Measure the white chocolate chips, heavy cream, and pistachio cream into a large glass measuring cup.
• Microwave for 20 seconds, remove and stir. Repeat until almost all of the chocolate has melted, then stir until smooth.
• Pour over cake, then decorate. You may need to wait until it sets a bit for larger decorations such as the pistachios/eggs.