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Pistachio Pudding Cake

 Pistachio Pudding Cake
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
12 ServingsPrep: 20 min. Bake: 40 min. + cooling


  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 4 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


  • 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.
  • 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.
  • 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.

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Pistachio Pudding Cake (continued)

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