Pistachio Pudding Cake Recipe


Pistachio Pudding Cake Recipe


1 box (about 15.25 oz) yellow cake mix

1 package (3.4 oz) instant pistachio pudding mix

4 large eggs

1 cup water

1/4 cup vegetable oil

1/2 cup sour cream or plain yogurt

1/2 cup chopped pistachios (optional for added texture)

Green food coloring (optional, for enhanced color)

For the Frosting:

1 package (3.4 oz) instant pistachio pudding mix

1 cup milk

1 container (8 oz) whipped topping, thawed

Chopped pistachios for garnish


Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, or use non-stick spray.

Mix Cake Batter: In a large mixing bowl, combine the cake mix, pistachio pudding mix, eggs, water, vegetable oil, and sour cream or yogurt. Beat on medium speed until well mixed. If using, add a few drops of green food coloring to reach desired color.

Add Pistachios: Fold in the chopped pistachios if using.

Bake: Pour the batter into the prepared bundt pan. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.

Prepare the Frosting: In a medium bowl, whisk together the pistachio pudding mix and milk until thickened. Gently fold in the whipped topping until well combined.

Decorate: Once the cake is completely cooled, spread the frosting over the cake. Garnish with chopped pistachios.

Serve: Refrigerate the frosted cake for at least an hour before serving to let the frosting set.

Post a Comment

Previous Post Next Post