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.
If you are looking for an easy and delicious dessert to make, look no further than this pistachio pudding cake recipe!
A sweet treat using a boxed cake mix is moist and fluffy, with a rich pistachio flavor thanks to the pistachio pudding mix.
An easy pistachio pudding cake recipe is the perfect dessert for any special occasion from family gatherings to st. patrick’s day wit it’s green color.
This great recipe for an easy dessert will become one of your family favorites with its mild pistachio flavor and simple ingredients.
This cake recipe is right up there in ease with a Boston Cream Poke Cake, a Dump Cake or Watergate Cake.
How to Make an Easy Pistachio Cake Recipe
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.
Fold the cake batter into the 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.
Let the cake cool 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.
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.
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Pistachio Pudding Cake Recipe
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
- Preheat the oven to 350F
- Grease and line a 9" x 13" cake pan. Set aside.
- Combine all of the cake ingredients together and beat for two minutes until completely smooth.
- Fold the cake batter into the cake pan and smooth down evenly.
- Bake for 30 minutes, or until an inserted toothpick comes out clean.
- Remove from oven and allow to cool in the pan.
- Cool your cake completely before frosting.
- 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.
- 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:
- 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
Mel
Saturday 19th of February 2022
There are two different size pistachio pudding mixes at the store. Do I use the 3.4 oz box or the 1 oz box?
momma lew
Monday 21st of February 2022
1 oz