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 Time20minutes
Cook Time45minutes
Cooling Time1hour
Servings12people
Ingredients
1package yellow cake mix
1package(3.4 oz) instant pistachio pudding mix
4large eggs
1cupclub soda
½cupcanola oil
½cupchopped pistachios
Icing
1cupcold heavy whipping cream
¾cupcold 2% milk
1package(3.4 oz) instant pistachio pudding mix
2tspconfectioner’s sugar
½cupchopped pistachios
Instructions
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.
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.
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.