Pistachio Pudding Cake Recipe
- 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
- 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
1 slice: 482 calories, 28g fat (8g saturated fat), 99mg cholesterol, 555mg sodium, 53g carbohydrate (33g sugars, 1g fiber), 7g protein.
Reviews for Pistachio Pudding Cake
"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"
"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."
"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."
"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!"
"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!!!"
"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."
"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."
"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?"
"cake was good. I too had problems with the icing getting it to form stiff peaks after beating it for an extended time. I added more powdered sugar. I will definitely make it again but I think I might reduce the 2% milk adding more whipping cream."
"cake was great but i did have trouble with the icing. I agree with another comment I saw someone should spend time to tweak the icing recipe. I could not get mine to full stiff peak. I stuck it in the fridge hoping that would help. It was good but still soft sliding down my cake. I think i should haved used more powdered sugar."
"So good. I use for coffee hour at church."
"I LOVE this recipe - I've made it several times using a white cake mix because that's my favorite! The frosting is delicious - not too sweet. I get rave reviews every time!"
"Good cake, nice mild flavor, moist. I made the frosting w/Dream Whip. Very Good!"
"Good. Wonderful moisture!"
"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!"
"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"
"I made this for my St. Paddy's Bunco and it was a hit!!! even people that don't like pistachios liked it...the only thing I did different was put pistachio instead of the walnuts and chocolate pistachio toffee pieces on top from Trader Joe's. I will make this again and again thanks, Sassy"
"Question! Are you using a box cake that already has pudding added?"
"Haven't tried it yet, but was wondering why one would use walnuts and not pistachios?"
"I made this for my niece's fourteenth birthday party. I made the cake as directed and took the advice of others and did the frosting with Dream Whip, the pudding mix and 1 1/4 c. milk. It was a HUGE hit! The frosting got special praise...it was so light and delicious.. I highly recommend this one. Super easy to boot!"
"I have this recipe in one of my cookbooks from years ago. I've always made it in March for St Patricks Day and during the year changed it around to put the icing in the middle and on a devil's food bundt cake."
"Why do you have to use the club soda? Why can't you use milk or water?"
"We've had this recipe for years from the Jello cookbook and was on the side of the pistachio pudding box known as the "Watergate cake". My Mom made it all the time. It is really delicious and not a new recipe!!!"
"This is one of my favorite cakes. So happy to have found this recipe."
"This cake is now my new favorite. It is so moist. I love that the frosting is not especially sweet. I've shared the recipe with many friends."
"This is the best pistachio cake I've ever made. I think the secret is in the icing!"
"I am not a huge fan of desserts but this is one that I will eat in a New York minute. The only thing I do differently is to use pistachios since this IS a pistachio cake"
"Lacked flavor. Boring"
"We love this cake and use whipped cream just like it says in the recipe. have any of you ever checked the ingredients in cool whip? better to use the real stuff."
"Had this for years, but in a 13x9 pan. Could work in a Bundt, too. Everyone loves this moist cake! I hate to share it. Yum!!!"
"Another variation I frequently have used involves reserving I/3 of the batter to which I add 1/3 cup of chocolate sauce. Gently pour this brown batter on top of the other 2/3 in the Bundt pan. As it bakes, the green batter being less dense, will bake up around the chocolate. This makes a "chocolate tunnel" Always wins compliments,,,"
"I have made this many times excellent. Also used pistachio nuts instead of walnuts. For the frosting used pudding and cool whip. great combo."
"Made this cake before, it is very good. My family really likes it. I have a better suggestion for the frosting. I use this any time I make a cake. Use the pistachio pudding mix, 1 1/4 cups 1 % milk and a package of Dream Whip. Whip for a few minutes with the electric Mixmaster until soft peaks form. Use this to frost the cake. It is delicious and much lower in fat and calories than the version make with whipping cream."
"this is a favorite of everyone..."
"I whip my heavy whipping cream until it starts to set up before I add the other ingredients. Always works to perfection! Very good cake and a fast favorite!"
"I have made this cake in a 9x13 inch pan and cut cooking time to 35-40 minutes. I have gotten rave reviews from co-workers and family and friends. Made for St. Patricks day and Easter."
"This cake is wonderful. Stiff peaks in the frosting were difficult to get until I remembered that the pudding mix needed some time to set. After a few minutes, stiff peaks with no problem. This is a "universal" frosting. All you need do is change the pudding mix then you can have strawberry, banana, etc."
"Just made for my wife's ladies Bible study group. They loved it! I'll make this one many more times. Frosting is so light and lucious!"
"The simple and not so sweet whipped icing is the bomb. Thanks for sharing."
"WOW!!! My family and I LOVE this cake! I had no problem with the frosting. Everything came out great. I did use pistachio nuts on top. Thanx Suzanne for sharing the family secret."
"This cake was very moist and raised up very hight. Everyone I served it to loved it. It's a keeper"
"The cake was delicious. I had the same problem as another reviewer with the frosting. I tried everything, but couldn't get the right consistency. My father-in-law is a baker and recommended whipping the cream and powdered sugar together to get the stiff peaks and then to make the pudding and fold it into the cream. Will try that next time and hopefully have better results!"
"Made this for work. It was very well received. Substituted chopped pistachios on the outside (left walnuts inside mix). Had to add quite a bit of powdered sugar to the icing to get it to stiffen up enough to use despite lots of mixing and refrigeration. Somebody should review the icing and maybe modify recipe so its possible to match the picture's depth.quick tip for cake pan greasing: take you hand and place into a ziploc. Run fingers through bag into Crisco and spread on pan evenly. Discard bag and lightly flour pan then turn upside down and tamp to remove excess flour over sink."
"The cake was so moist, and the "frosting" was just the perfect amount of light and sweet. My whole family loved it."