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

Pistachio Pudding Cake Recipe

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

Ingredients

  • 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

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.

Directions

  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

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.

Reviews for Pistachio Pudding Cake

AVERAGE RATING
   (35)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (4)
3 Star
 (3)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 14, 2015

"Good. Wonderful moisture!"

MY REVIEW
Reviewed Feb. 11, 2015

"Cake is good but the recipe Is one that was widely published in the 1970's. LOL. Hardly one kept under lock and key!! It was in magazines and on the back of cake mix boxes."

MY REVIEW
Reviewed Aug. 18, 2014

"Made this yesterday using "flat" Sprite instead of club soda and pistachios in place of walnuts. Omitted the sugar in the icing and again, substituted pistachios for the walnuts.

While the icing was lovely: buttery and to-die-for, I found the cake dry and pretty much tasteless. Perhpas that's because I used a mini-bundt cake pan (6 individual cakes) instead of a tube pan? I doubt I will attempt the cake again but the icing recipe is 100% a keeper!"

MY REVIEW
Reviewed Apr. 15, 2014

"I have been making this recipe for a number of years from a Parade magazine but only use powdered sugar sprinkled on cake for icing. Yummmm"

MY REVIEW
Reviewed Mar. 25, 2014

"Very good"

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