Pistachio Pudding Cake Recipe

4.5 61 60
Pistachio Pudding Cake Recipe
Pistachio Pudding Cake Recipe photo by Taste of Home
Publisher Photo

Pistachio Pudding Cake Recipe

Read Reviews
4.5 61 60
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
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.

    • 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
    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."

    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."

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