Pistachio Pudding Cake Recipe
Pistachio Pudding Cake Recipe photo by Taste of Home
Next Recipe

Pistachio Pudding Cake Recipe

Read Reviews
4.5 54 46
Publisher Photo
This recipe has been under lock and key for years in our family. Everyone who's ever tried this moist, one-of-a-kind cake can't believe it's a mix. The dessert is perfect for St. Patrick's Day…and you won't need the luck of the Irish to whip it up! —Suzanne Winkhart, Bolivar, Ohio
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 12 servings


  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 4 large eggs
  • 1 cup club soda
  • 1/2 cup canola oil
  • 1/2 cup chopped walnuts
  • ICING:
  • 1 cup cold heavy whipping cream
  • 3/4 cup cold 2% milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 2 teaspoons confectioners' sugar
  • 1/2 cup chopped walnuts

Nutritional Facts

1 slice: 482 calories, 28g fat (8g saturated fat), 99mg cholesterol, 555mg sodium, 53g carbohydrate (33g sugars, 1g fiber), 7g protein.


  1. In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving. Yield: 12 servings.
Originally published as Pistachio Cake in Simple & Delicious February/March 2011, p17

Reviews for Pistachio Pudding Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Kristina User ID: 8974376 257182
Reviewed Nov. 23, 2016

"cake is done and cooling, can I frost and refrigerate over night?

Sometimes cakes usually don't go in the fridge. I'm not an experienced baker. It smells awesome though so far!"

moon07 User ID: 1289133 249046
Reviewed Jun. 4, 2016

"This has become a staple in my home and office! I actually skip the frosting all together! It doesn't need it! (I figure it saves me time and calories!) The girls in the office treat this like a "breakfast cake!" LOL! The WHOLE cake disappears in a half a day with 10-15 employees! I've made it for Christmas even! (Added a touch of green food coloring and topped with a strawberry glaze! :D) It's SO moist! It has a great "sturdy" body to it, so it does stand up like a bread. I'm about to make 2 this week so I can send some home with the people who love it! THANK U SO MUCH FOR THIS RECIPE!!!"

Sarah6534 User ID: 8312338 246598
Reviewed Apr. 4, 2016

"Just made this for work and everyone loved it! People say they had a hard time with the frosting, but I followed the exact recipe and it turned out perfect. You really need to whisk it. I used my kitchen aid mixer and put it on a high speed for several minutes until it peaked."

Phall2013 User ID: 5046424 245563
Reviewed Mar. 17, 2016

"Made this for the first time, it was easy and delicious. I followed the cake directions to the T. The frosting directions I omitted the walnuts and added chopped pistachios on top of the frosting. In making the frosting I followed the directions however, I started with a quarter cup milk and added as I went . A 1/3 To a 1/2cup of milk is what I believed is used. 3/4 is way too much. Hope that helps with the frosting issues. Thank you for the recipe."

brewster86 User ID: 7516664 245455
Reviewed Mar. 14, 2016

"Made this cake today for a ladies' luncheon; it was delicious, so delicious that everyone had a second piece. I had no trouble with the frosting but instead of 2% milk I used Almond milk. Has anyone tried using a different flavor pudding?"

Sharon mcfarland User ID: 8801879 245409
Reviewed Mar. 13, 2016

"cake was good. I too had problems with the icing getting it to form stiff peaks after beating it for an extended time. I added more powdered sugar. I will definitely make it again but I think I might reduce the 2% milk adding more whipping cream."

dhbarber2010 User ID: 7476841 245347
Reviewed Mar. 13, 2016

"cake was great but i did have trouble with the icing. I agree with another comment I saw someone should spend time to tweak the icing recipe. I could not get mine to full stiff peak. I stuck it in the fridge hoping that would help. It was good but still soft sliding down my cake. I think i should haved used more powdered sugar."

cmdp User ID: 1840023 245288
Reviewed Mar. 11, 2016

"I've had this cake for a number of years known as Watergate cake and was always good. The recipe was on the pistachio pudding box."

happy homesteader User ID: 1661851 243744
Reviewed Feb. 13, 2016

"So good. I use for coffee hour at church."

erinn624 User ID: 1057272 240486
Reviewed Dec. 28, 2015

"I LOVE this recipe - I've made it several times using a white cake mix because that's my favorite! The frosting is delicious - not too sweet. I get rave reviews every time!"

Loading Image