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

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4.5 59 58
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 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.

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


Reviews for Pistachio Pudding Cake

AVERAGE RATING
(58)
RATING DISTRIBUTION
5 Star
 (42)
4 Star
 (10)
3 Star
 (3)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Oat123 User ID: 6768008 263924
Reviewed Mar. 26, 2017

"I made this cake for the first time today. Let me just say this, so glad I only kept two pieces for my DH and I and brought the rest over to our daughter and her family. It is beyond delicious and I would eat much more than I should if we kept the whole cake home."

MY REVIEW
halliebob User ID: 5532675 263685
Reviewed Mar. 20, 2017

"Awesome!"

MY REVIEW
Bev User ID: 9111108 263533
Reviewed Mar. 16, 2017 Edited Mar. 17, 2017

"Awsome"

MY REVIEW
moonbabie720 User ID: 2055750 263527
Reviewed Mar. 16, 2017

"I have made this cake for years both as a bundt and as a layer cake! for the frosting i just use a large tub of cool whip mixed with a box of pudding mix and it is spectacular!! This is a favorite of mine!"

MY REVIEW
Michelle User ID: 9056893 263480
Reviewed Mar. 14, 2017

"This turned out really good. I too had problems with the icing. I added two egg whites to it and then let the mixer rip. I especially like the cake and think this would taste just as good without the icing. Could easily be put into two half loaf pans & freeze one."

MY REVIEW
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!"

MY REVIEW
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!!!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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?"

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