Pistachio Pudding Cake
Elevate dessert time with this luscious Pistachio Pudding Cake, a moist and flavorful treat that combines the convenience of a yellow cake mix with the rich, nutty essence of pistachio pudding. Bursting with vibrant green hues and a velvety texture, this cake is made irresistibly soft with the addition of sour cream and topped with a creamy pistachio pudding frosting folded with whipped topping for a light, cloud-like finish. A sprinkle of chopped pistachios adds a delightful crunch and a touch of elegance, making this cake perfect for any occasion from casual gatherings to festive celebrations. With just 15 minutes of prep time and a simple mix-and-bake approach, this easy pistachio dessert will be the star of the table. Refrigerate before serving for the ultimate chilled indulgence!
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Recipe Information
Ingredients
- 1 box Yellow cake mix
- 2 boxes (3.4 ounces each) Instant pistachio pudding mix
- 4 units Large eggs
- 0.5 cup Vegetable oil
- 1 cup Water
- 1 cup Sour cream
- 1.5 cups Milk
- 8 ounces Whipped topping (Cool Whip or similar)
- 0.5 cup Shelled pistachios (chopped, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or a bundt pan.
In a large mixing bowl, combine the yellow cake mix, one box of instant pistachio pudding mix, eggs, vegetable oil, water, and sour cream.
Using an electric mixer on medium speed, beat the mixture for 2-3 minutes, scraping down the sides as needed, until well combined and smooth.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
While the cake cools, prepare the frosting by whisking the second box of instant pistachio pudding mix with the milk in a medium bowl until thickened, about 2 minutes.
Fold the whipped topping into the pudding mixture until fully incorporated and smooth.
Once the cake is completely cooled, spread the frosting evenly over the top and sides using a spatula.
Sprinkle the chopped pistachios over the frosting as a garnish for added texture and flavor.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
Slice, serve, and enjoy your Pistachio Pudding Cake!
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 465 mg | 20% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 33.0 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 140 mg | 11% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 180 mg | 4% | |
*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.
