Jello Pistachio Pudding Cake
Delightfully fluffy and bursting with nutty, creamy flavor, this Jello Pistachio Pudding Cake is a dessert lover's dream! Made with a combination of white cake mix and instant pistachio pudding, this easy-to-follow recipe yields a moist, tender cake with a hint of vibrant green—perfect for holidays, gatherings, or anytime indulgence. The luscious frosting, created by folding whipped topping into pistachio pudding, adds an irresistibly smooth, velvety finish. Sprinkle on chopped pistachios for a touch of crunch, and you’ve got a show-stopping treat that looks as impressive as it tastes. Quick to prepare and versatile to serve, this pistachio cake will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 box White cake mix
- 2 boxes (3.4 oz each) Instant pistachio pudding mix
- 4 large Eggs
- 0.5 cups Vegetable oil
- 1 cups Water
- 2 cups Milk
- 1 container (8 oz) Whipped topping (e.g., Cool Whip)
- 0.5 cups Chopped pistachios (optional, for garnish)
- 3 drops Green food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or a bundt cake pan.
In a large mixing bowl, combine the white cake mix, 1 box of instant pistachio pudding mix, eggs, vegetable oil, and water.
If desired, add green food coloring to the batter for a more vibrant green hue. Mix the ingredients with an electric hand mixer on medium speed for 2-3 minutes, or until the batter is smooth and well combined.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 40-45 minutes if using a 9x13-inch pan, or 50-55 minutes if using a bundt pan. The cake is done when a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting by whisking together the remaining box of instant pistachio pudding mix and the milk in a medium-sized bowl. Once thickened, gently fold in the whipped topping until smooth.
Let the cake cool completely on a wire rack before frosting. If using a bundt pan, invert the cake onto a serving plate before frosting.
Spread the frosting evenly over the top and sides of the cooled cake. Sprinkle chopped pistachios on top as a garnish, if desired.
Slice and serve chilled or at room temperature. Enjoy your delicious Jello Pistachio Pudding Cake!
Nutrition Facts
Calories |
4312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.8 g | 237% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 6106 mg | 265% | |
| Total Carbohydrate | 595.1 g | 216% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 348.1 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1600 mg | 123% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1919 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
