Pistachio Pudding Cake Recipe

4.5 68 66
Pistachio Pudding Cake Recipe
Pistachio Pudding Cake Recipe photo by Taste of Home
Publisher Photo

Pistachio Pudding Cake Recipe

Read Reviews
4.5 68 66
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

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

Directions

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 in 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.

Test Kitchen Tips
  • For perfect creamy icing, make sure that the heavy whipping cream is cold and that the thickest cream isn't left clinging to the carton. You need that fat to whip the cream properly.
  • This cake can also be made in a 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean.
  • Originally published as Pistachio Cake in Simple & Delicious February/March 2011, p17

    Nutritional Facts

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

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    • 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
    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 in 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.

    Test Kitchen Tips
  • For perfect creamy icing, make sure that the heavy whipping cream is cold and that the thickest cream isn't left clinging to the carton. You need that fat to whip the cream properly.
  • This cake can also be made in a 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean.
  • Originally published as Pistachio Cake in Simple & Delicious February/March 2011, p17

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    Reviews forPistachio Pudding Cake

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    MY REVIEW
    Chontal User ID: 9440994 285521
    Reviewed Mar. 24, 2018

    "This cake is moist and amazing. Every time I made this cake it’s a hit!!! For frosting I use cool whip, pistachio pudding and milk"

    MY REVIEW
    Tracy User ID: 9348473 285420
    Reviewed Mar. 21, 2018

    "Hands down, the best pistachio cake I've ever had. I used pecans instead of walnuts because that's what I had on hand. It was delicious and I'll definitely make this again."

    MY REVIEW
    Linda User ID: 9232934 285209
    Reviewed Mar. 17, 2018

    "Just made. Fantastic"

    MY REVIEW
    Janene User ID: 9437136 285124
    Reviewed Mar. 16, 2018

    "I didn't want to ruin a perfectly good pistachio cake with walnuts (yuck!), so I used pistachios instead. I halved the recipe (because there are only two of us) and baked it in an 8" round pan for 38 minutes. The cake is a beautiful color and smells delicious. I mixed whipped topping with the pudding, added green food coloring and sprinkled more pistachios on top. The cake was rather dense, but was delicious!"

    MY REVIEW
    Julianne User ID: 9436178 285020
    Reviewed Mar. 13, 2018

    "Why in the world would you put walnuts on a pistachio cake? Pistachios would be better, even almonds or pecans, but never walnuts. They are everywhere!"

    MY REVIEW
    Alice User ID: 9432696 284645
    Reviewed Mar. 5, 2018

    "Walnuts on pistachio pudding cake, why not pistachios?

    I have finding out there are walnuts in something when not expecting it. Very allergic."

    MY REVIEW
    Allison User ID: 9315328 277600
    Reviewed Nov. 11, 2017

    "I use white cake mix- for frosting I use dream whip with pudding mix."

    MY REVIEW
    Judi User ID: 8960327 271537
    Reviewed Aug. 9, 2017

    "I have made this many times, but instead of frosting it - I just made the pudding according to the package, let it set a bit then spooned it into the center hole of the cake - so when someone cut a piece they would have pistachio pudding as well. yummy"

    MY REVIEW
    Luckyducky User ID: 9148932 264964
    Reviewed Apr. 21, 2017

    "Ready for a marriage proposal? Make this same cake the night before in an 11x15 pan, and bake for 20 minutes. As an alternative to the frosting, mix two instant pistachio puddings, and pour over cooled cake. Top with 16 oz cool whip or cream as called out in this recipe. Chill overnight-it gets better the longer it sets. This cake has replaced our need for sheet cakes. Coworkers LOVE this cake."

    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."

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