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Pistachio Pudding Cake

Moist Pistachio Pudding Cake That Everyone Will Love

This Pistachio Pudding Cake is a quick, moist delight perfect for gatherings that guarantees smiles with every bite.
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Prep Time 10 minutes
Cook Time 40 minutes
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix A convenient base that ensures a quick preparation.
  • 14 oz instant pistachio pudding Two small boxes for flavor and moisture.
  • ½ cup milk Can substitute with almond milk for a dairy-free option.
  • ½ cup water Can replace with extra milk for added richness.
  • ½ cup vegetable oil Offers moist texture; melted coconut oil is an alternative.
  • 5 large eggs Adds structure; flaxseed and water can be used for a vegan option.
For the Frosting
  • 3.5 oz instant pistachio pudding for frosting Thickens and flavors the frosting.
  • ¾ cup milk for frosting Unsweetened plant milk works as a substitute.
  • 8 oz whipped topping Use defrosted; homemade whipped cream is also a great option.

Equipment

  • 9x13-inch baking pan
  • Electric Mixer
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Combine the yellow cake mix, instant pistachio pudding, milk, water, vegetable oil, and eggs in a large mixing bowl. Mix on high speed for about 2 minutes until smooth.
  3. Pour the batter into the greased pan and bake for approximately 40 minutes, or until a toothpick comes out clean.
  4. Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
  5. In a mixing bowl, whisk one small box of instant pistachio pudding with ¾ cup of milk until it thickens. Fold in the defrosted whipped topping.
  6. Frost the cooled cake with the pistachio frosting evenly.
  7. Refrigerate for at least 30 minutes before serving to enhance the flavors.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 330mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Allow the cake to cool completely before frosting to avoid melting the Cool Whip topping. Experiment with mini chocolate chips or crushed nuts for extra texture.

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