I still remember the first time I made pistachio pudding cake and oh boy it wasn’t perfect at all because I mixed the batter too much and the cake sank right in the middle but somehow it still tasted so good that my kids asked for seconds and now every time I bake pistachio pudding cake I laugh thinking about that first flop because it taught me that mistakes are part of the fun and honestly this pistachio pudding cake always brings a kind of cozy mess to my kitchen that I secretly love.
Last Sunday I made pistachio pudding cake again while my youngest tried to help and she dropped half the bag of chopped pistachios on the floor and our dog ran in like it was a party and even though we had to start over I didn’t mind because baking pistachio pudding cake together is kind of our thing now and it’s the kind of dessert that makes even a messy afternoon feel sweet.
When I pull that pistachio pudding cake out of the oven I always get a little nervous because sometimes it cracks on top or comes out a bit uneven and that’s okay because it still smells like happiness and the soft nutty scent fills the whole house and I can’t help but smile knowing it will taste amazing no matter what because that’s the magic of pistachio pudding cake it forgives you every single time.
There was one time when I made pistachio pudding cake for a family dinner and the frosting came out too runny because I forgot to chill the milk and I thought it was ruined but my sister said it was the best she’d ever had and that moment reminded me that perfection isn’t what makes memories it’s laughter and crumbs and that gentle green color that always makes everyone curious about what’s inside.
I’ve tried serving pistachio pudding cake with all sorts of things and each time it feels like a new little adventure and sometimes I pair it with a scoop of vanilla ice cream and sometimes with a drizzle of honey and a few strawberries and other days I go fancy and serve it with a spoonful of Double Chocolate Zucchini Bread or maybe a cup of strong coffee or a scoop of pistachio gelato or even a handful of roasted nuts on the side and oh once I even added a touch of lemon sorbet and it was surprisingly perfect because every flavor just dances together with the creamy sweetness of pistachio pudding cake.
So yeah maybe my kitchen’s messy and maybe I don’t always measure right and maybe my pistachio pudding cake sometimes comes out a little too brown around the edges but I wouldn’t change a thing because that cake carries memories laughter and the soft hum of home and no matter how many times I bake it it always feels brand new.
Ingredients
- 1 box of instant pistachio pudding mix
- 1 box of yellow cake mix
- 4 large eggs
- 1 cup of club soda
- 1 cup of vegetable oil
- 1 cup of chopped pistachios
- 1 cup of milk
- 1 teaspoon of vanilla extract
- 1 container of whipped topping
- 1 small package of instant vanilla pudding mix
- A pinch of salt
Ingredients notes
- Instant pistachio pudding mix gives the cake its green color and nutty flavor making it soft and creamy inside
- Yellow cake mix keeps the cake light sweet and easy to bake while blending perfectly with the pistachio flavor
- Eggs help hold everything together so the cake is moist and fluffy
- Club soda makes the batter rise nicely and adds tiny bubbles for a lighter texture
- Vegetable oil keeps the cake tender and soft for longer
- Chopped pistachios add crunch and extra nut flavor that makes every bite special
- Milk helps make the frosting smooth and creamy
- Vanilla extract adds a cozy sweet smell that balances the nutty taste
- Whipped topping makes the cake fluffy and cool when served
- Instant vanilla pudding mix thickens the frosting and adds a hint of sweetness
- Salt balances all the flavors together so the cake tastes just right
How to make Pistachio Pudding Cake ?
Step 1
Preheat the oven to 350 degrees Fahrenheit and prepare a large baking pan by greasing it well and dusting it with a bit of flour so the cake does not stick to the sides when it bakes.
Step 2
In a big mixing bowl add the yellow cake mix and the pistachio pudding mix together and stir them gently so they blend well and the colors mix evenly.
Step 3
Crack the eggs one by one and pour them into the bowl then add the club soda and vegetable oil and use a hand mixer or a whisk to combine everything until smooth and creamy with no dry spots left.
Step 4
Add half of the chopped pistachios into the batter and stir with a spatula to spread them evenly so every slice of the cake will have tiny crunchy bits inside.
Step 5
Pour the batter carefully into the greased baking pan and smooth out the top with the back of a spoon so it bakes evenly without bubbles or lumps.
Step 6
Place the pan in the oven and bake for about 40 to 45 minutes until a toothpick stuck in the middle comes out clean and the top looks golden and slightly cracked.
Step 7
Remove the cake from the oven and let it cool down completely on a wire rack before adding the frosting because if it is warm the topping will melt.
Step 8
While the cake cools make the frosting by mixing the instant vanilla pudding mix with the milk and vanilla extract in a bowl until it thickens slightly and then fold in the whipped topping so it becomes fluffy and smooth.
Step 9
Spread the frosting all over the cooled cake using a spatula and sprinkle the rest of the chopped pistachios on top for a crunchy decoration that looks and tastes amazing.
Step 10
Chill the cake in the fridge for about one hour before serving so the flavors settle and the frosting firms up for the best texture.
Kitchen equipment needed
- Mixing bowls
- Whisk or electric hand mixer
- Measuring cups and spoons
- Spatula
- Large baking pan
- Oven
- Cooling rack
- Toothpick
- Refrigerator
Storage options
You can store the pistachio pudding cake in the fridge covered with plastic wrap or in an airtight container so it stays fresh for up to four days and if you want to keep it longer you can freeze slices wrapped in plastic for up to three months then thaw them in the fridge overnight before serving and the texture will stay moist and tasty.
Variations for the pistachio pudding cake
You can use white cake mix instead of yellow for a lighter taste and color
You can add a few drops of almond extract to make the flavor stronger and more nutty
You can mix in chocolate chips or white chocolate bits for a sweeter twist
You can replace whipped topping with homemade whipped cream if you prefer a richer frosting
You can decorate with crushed cookies or shredded coconut on top for extra crunch and fun texture
Faqs
What is pistachio pudding cake made of?
It is made from a mix of yellow cake mix and pistachio pudding mix blended with eggs oil and club soda then topped with a creamy vanilla pudding and whipped topping frosting finished with crunchy pistachios on top.
What does pistachio pudding cake taste like?
It tastes sweet nutty and creamy with a light soft texture inside and a cool fluffy topping that melts in your mouth making it feel rich and refreshing at the same time.
Can I make pistachio pudding cake without pudding mix?
You can but it will not have the same flavor or texture since the pudding mix adds both the pistachio taste and the soft moist feel so replacing it changes the result.
Can I make this cake ahead of time?
Yes you can bake it a day early keep it in the fridge covered and add the frosting right before serving so it stays fresh and soft.
Can I use homemade pudding instead of instant mix?
Yes you can use homemade pistachio pudding but make sure it is thick and cooled before mixing it with the batter or the texture may become too runny.
How do I keep the frosting from melting?
Keep the cake chilled in the fridge until serving because the whipped topping frosting needs to stay cold to hold its shape and smooth texture.
Can I add food coloring to make it greener?
Yes you can add a few drops of green food coloring to the batter if you want a brighter color though the pistachio pudding mix already gives a nice light green shade.
Why is my pistachio pudding cake dense?
If it turned dense it may be because the batter was overmixed or baked for too long so next time mix only until smooth and check the cake a few minutes before the baking time ends.
Pistachio Pudding Cake
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes45
minutes320
kcal1
hourThis pistachio pudding cake is a soft and creamy dessert made with pudding mix and topped with whipped frosting it is sweet nutty and easy to make perfect for any celebration or simple treat at home.
Ingredients
1 box of instant pistachio pudding mix
1 box of yellow cake mix
4 large eggs
1 cup of club soda
1 cup of vegetable oil
1 cup of chopped pistachios
1 cup of milk
1 teaspoon of vanilla extract
1 container of whipped topping
1 small package of instant vanilla pudding mix
A pinch of salt
Directions
- Preheat the oven to 350 degrees Fahrenheit and prepare a large baking pan by greasing it well and dusting it with a bit of flour so the cake does not stick to the sides when it bakes.
- In a big mixing bowl add the yellow cake mix and the pistachio pudding mix together and stir them gently so they blend well and the colors mix evenly.
- Crack the eggs one by one and pour them into the bowl then add the club soda and vegetable oil and use a hand mixer or a whisk to combine everything until smooth and creamy with no dry spots left.
- Add half of the chopped pistachios into the batter and stir with a spatula to spread them evenly so every slice of the cake will have tiny crunchy bits inside.
- Pour the batter carefully into the greased baking pan and smooth out the top with the back of a spoon so it bakes evenly without bubbles or lumps.
- Place the pan in the oven and bake for about 40 to 45 minutes until a toothpick stuck in the middle comes out clean and the top looks golden and slightly cracked.
- Remove the cake from the oven and let it cool down completely on a wire rack before adding the frosting because if it is warm the topping will melt.
- While the cake cools make the frosting by mixing the instant vanilla pudding mix with the milk and vanilla extract in a bowl until it thickens slightly and then fold in the whipped topping so it becomes fluffy and smooth.
- Spread the frosting all over the cooled cake using a spatula and sprinkle the rest of the chopped pistachios on top for a crunchy decoration that looks and tastes amazing.
- Chill the cake in the fridge for about one hour before serving so the flavors settle and the frosting firms up for the best texture.
