Pistachio Pudding Cake
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
YIELD: 16 servings.
Everyone who's ever tried this moist, one-of-a-kind pistachio pudding cake can't believe it uses 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
Ingredients
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1 package yellow cake mix (regular size)
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1 package (3.4 ounces) instant pistachio pudding mix
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4 large eggs
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1 cup club soda
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1/2 cup chopped walnuts
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ICING:
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1/2 cup canola oil
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1 cup cold heavy whipping cream
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3/4 cup cold 2% milk
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1 package (3.4 ounces) instant pistachio pudding mix
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2 teaspoons confectioners' sugar
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1/2 cup chopped walnuts
Directions
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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.
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2.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
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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.
Nutrition Facts
1 piece: 354 calories, 20g fat (6g saturated fat), 64mg cholesterol, 437mg sodium, 41g carbohydrate (24g sugars, 0 fiber), 4g protein.
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