Pistachio Pudding Cake

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I stole this recipe for Pistachio Pudding Cake from tasteofhome.com who stole it from Suzanne Winkhart from Bolivar, OH. This delicious cake is a perfect dessert for St. Patrick’s Day! The cake starts with boxed yellow cake mix, pistachio pudding mix, eggs, club soda and vegetable oil. Then the ingredients are beaten together before adding chopped pistachios. Next the batter is poured into a bundt pan and baked. After cooling then a homemade frosting is made. Heavy whipping cream, milk, pistachio pudding and powdered sugar are beaten together. Then the cake is frosted and topped with more chopped pistachios.

Did you know? Pistachio nuts have a delicate, subtle flavor that is wonderful either for eating out of hand or for flavoring both sweet and savory dishes.¹ (see more trivia in the Trivia tab)

The ingredients for this recipe are: 1 package yellow cake mix, 1 package (3.4 oz) instant pistachio pudding mix, 4 large eggs, 1 cup club soda, ½ cup canola oil, ½ cup chopped pistachio, 1 cup cold heavy whipping cream, ¾ cup cold 2% milk, 1 package (3.4 oz) instant pistachio pudding mix, 2 tsp confectioner’s sugar and ½ cup chopped pistachios

Shell the pistachios needed for the recipe.

Then chop the pistachios using a nut chopper.

In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil.

Then using an electric mixer beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Stir in nuts.

Pour into a greased and floured 10-in fluted tube pan. Bake at 350 F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Then in a large bowl, beat the cream, milk, pudding mix and confectioner’s sugar on high until stiff peaks form.

Next frost the cake.

Finally sprinkle the frosted cake with nuts. Refrigerate until serving.

Slice and enjoy!

If you liked this recipe for Pistachio Pudding Cake then you can also try an unfrosted version called Pistachio Cake, Pistachio & White Chocolate Pudding Cookies or Pistachio Pudding Muddy Buddies.

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Pistachio Pudding Cake

This delicious cake is a perfect dessert for St. Patrick’s Day! The cake starts with boxed yellow cake mix, pistachio pudding mix, eggs, club soda and vegetable oil. Then the ingredients are beaten together before adding chopped pistachios. Next the batter is poured into a bundt pan and baked. After cooling then a homemade frosting is made. Heavy whipping cream, milk, pistachio pudding and powdered sugar are beaten together. Then the cake is frosted and topped with more chopped pistachios.
Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Servings 12 people

Ingredients

  • 1 package yellow cake mix
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 4 large eggs
  • 1 cup club soda
  • ½ cup canola oil
  • ½ cup chopped pistachios

Icing

  • 1 cup cold heavy whipping cream
  • ¾ cup cold 2% milk
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 2 tsp confectioner’s sugar
  • ½ cup chopped pistachios

Instructions

  1. In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Stir in nuts.
  2. Pour into a greased and floured 10-in fluted tube pan. Bake at 350 F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a large bowl, beat the cream, milk, pudding mix and confectioner’s sugar on high until stiff peaks form. Frost cake. Sprinkle with nuts. Refrigerate until serving.

Recipe Notes

The original recipe called for chopped walnuts, I used pistachios instead.