Looking for a simple but delicious way to add a little green to your table? Whether it’s a St.Patrick’s treat or just an extra bit of decor for a birthday party, this Pistachio Cake is perfect on any table!
This classic pudding style cake is made from ingredients you probably already have in your kitchen. Add to that a pudding frosting (an old-fashioned twist on buttercream) and you have a cake that aims to please. Don’t discount the simplicity of this recipe; the cake is so delicious you might even need to bake two!
Pistachio Pudding Cake
(50 votes, average: 3.64 out of 5)
Loading...Ingredients
- Cake:
- 1 boxed cake mix (white cake)
- 3 large eggs
- 1 3.4oz package of instant pistachio pudding
- 1 cup of Sprite
- Frosting:
- 1 3.4oz package of instant pistachio pudding
- 1 ½ cup cold milk
- 1 8 oz. container of Cool Whip
- ½ cup Crushed Pistachios
Instructions
1. Preheat the oven, using your cake mix as a guide (Usually 350°F). Grease and line your pan with parchment paper. This recipe works well in a 9x13 pan as well as 2 smaller 8 inch round cake pans.
2. In a medium size bowl, mix together cake mix and pudding mix. While whisking, slowly pour in eggs and sprite. Mix to combine.
3. Scrape batter into pan(s) and smooth off the top.
4. Bake according to your cake mix directions or until a toothpick comes out clean from the center (For a 9x13 pan, 19-21 minutes). Allow to cool for 30 minutes. The frosting is quite loose, so you will want it to be completely room temperature.
5. While the cake is baking, make the pudding according to the box directions. Allow to set up in the refrigerator for 5 minutes.
6. Fold Cool Whip into the pudding mixture, making the frosting. Allow to chill in the refrigerator for 20 minutes before frosting.
7. Once the cake is cool and frosting has been chilled, frost cake! This cake can be made into an elegant sheet cake or a 3 layer cake.
8. Top with chopped pistachios and serve!
TIP: If you’ve never worked with pudding frosting then you should know that it is more runny than a regular buttercream frosting. This is why it’s important to keep the cake chilled and only begin frosting the cake once it is completely cool.
