Discover an easy Pistachio Pudding Cake! Dive into layers of moist cake infused with creamy pistachio pudding for a heavenly treat that will become one of your family favorites.

If you’re a fan of pistachios and craving the perfect dessert that’s both decadent and comforting, you’re in for a treat! 

Pistachio Pudding Cake is a delightful fusion of moist cake layers and creamy pistachio pudding, creating a dessert that’s both decadent and refreshing. 

With its subtle nutty flavor and luscious texture, this easy pistachio cake recipe is sure to become a favorite for any occasion, from family gatherings to a special occasion like St. Patrick’s Day.

This pistachio Cake with 2 boxes of pudding is moist, fluffy and full of pistachio flavor. 

Our delicious cake recipe is an easy dessert to make all thanks to using a boxed cake mix.

What does adding pudding to cake mix do?

Adding pudding to cake mix helps to keep your cake moist, improves texture by preventing it from becoming overly crumbly and infuses rich flavor into the cake. 

How to Make an Easy Pistachio Cake

Ingredients 

• 1 box White Cake Mix
• 2 boxes Instant Pistachio Pudding Mix
• Eggs
• Vegetable Oil
• Milk
• Cool Whip or Whipped Cream
• Chopped Pistachios

Directions

Preheat the oven to 350F and grease a 9″ x 13″ baking dish with nonstick spray. Set aside.

Combine the box of cake mix with one pudding mix and cake ingredients in a large bowl.

Beat with a hand mixer on medium speed for two minutes until completely smooth.

For a more intense green color, add a few drops of green food coloring. 

Fold the cake batter into the cake pan and smooth down evenly.

Bake for 30 minutes, or until an inserted toothpick comes out clean from the center.

Remove from oven and allow to cool in the pan on cooling rack.

Cool cake completely before frosting.

To make the frosting, combine the Cool Whip and pudding mix until completely combined in a medium bowl. Add the milk, as needed, until you achieve your desired frosting consistency.

Spread the frosting on top of the cake and refrigerate for a couple of hours until ready to serve.

Top your cake mix recipe with some crushed pistachios and maraschino cherries.

Tips and Tricks to Making a Pistachio Cake Recipe

• Use your favorite brand of cake mix. You can use a white or yellow cake mix.
• Be sure to use instant pudding.
• Change your cake up and make it into a pistachio bundt cake by using a bundt pan or even as a layer cake
• For extra richness, you can substitute milk for the water called for in the cake mix.
• Feel free to customize your Pistachio Pudding Cake with additional mix-ins such as chocolate chips or chopped nuts.To keep the cake moist, store any leftovers covered in the refrigerator.

Pistachio Pudding Cake Recipe FAQs

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Can I make this cake in advance?

Yes, Pistachio Pudding Cake can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Just be sure to allow it to come to room temperature before serving.

Can I use a different frosting or topping for the Pistachio Pudding Cake?

Yes, you can use your favorite frosting or topping to complement the flavors of the Pistachio Pudding Cake. Cream cheese frosting, whipped cream, or a dusting of cocoa powder are all delicious options to consider.

Try These Recipes –> Pistachio Dessert Ideas

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Pistachio Pudding Cake Recipe

Yield: 12

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

This easy pistachio pudding cake recipe is the perfect cake for any occasion. A Pistachio Cake Recipe is sure to please everyone who tries it.

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Ingredients

• Cake Ingredients:
• 1 box White Cake Mix
• 1 box Pistachio Pudding Mix
• 3 Eggs
• 1 cup Vegetable Oil
• 1 cup Milk
• Frosting Ingredients:
• 8oz Cool Whip
• 1 box Pistachio Pudding
• 1/2 cup Milk

Instructions

1. Preheat the oven to 350F
2. Grease and line a 9" x 13" cake pan. Set aside.
3. Combine all of the cake ingredients together and beat for two minutes until completely smooth.
4. Fold the cake batter into the cake pan and smooth down evenly.
5. Bake for 30 minutes, or until an inserted toothpick comes out clean.
6. Remove from oven and allow to cool in the pan.
7. Cool your cake completely before frosting.
8. To make the frosting, combine the Cool Whip and pudding mix until completely combined. Add the milk, as needed, until you achieve your desired frosting consistency.
9. Spread the frosting on the cooled cake and refrigerate your Pistachio Pudding Cake until ready to serve

Notes

How to Store Your Pistachio Pudding Cake

You can leave your cake out at room temperature for a day or two. If you still have cake after that, wrap it in plastic wrap or in an airtight container. Refrigerate it for up to 5 days.

Tips and Tricks to Making this Pistachio Pudding Cake:

You can use a white or yellow cake mix.

• Be sure to use instant pudding.
• Change your cake up and make it into a pistachio bundt cake by using a bundt pan or even as a layer cake

Did you make this recipe?

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