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A square slice of pistachio pudding cake with light green frosting and chopped pistachios on top is being lifted from a baking dish, revealing a soft, moist texture inside.

Pistachio Pudding Cake Recipe

This easy Pistachio Pudding Cake Recipe starts with cake mix and instant pistachio pudding for an incredibly moist, fluffy cake topped with a creamy pistachio frosting. It's a simple dessert that's perfect for holidays, potlucks, birthdays, or whenever you're craving an easy pistachio cake.

Course desserts
Cuisine American
Keyword Homemade Pistachio Pudding Cake, Pistachio Pudding Cake Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Author momma lew

Ingredients

Cake Ingredients:

  • 1 box White Cake Mix
  • 1 box Pistachio Pudding Mix
  • 3 Eggs
  • 1 cup Vegetable Oil
  • 1 cup Milk

Frosting Ingredients:

  • 8 oz Cool Whip
  • 1 box Pistachio Pudding
  • ½ 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

Recipe Video

Recipe Notes

Because the frosting contains whipped topping, store the cake covered in the refrigerator for up to 4 days.