Pistachio Pudding Cake

Total Time Prep: 20 min. Bake: 40 min. + cooling
Yield 16 servings
Test Kitchen Approved
Easy, delicious and requiring zero expensive pistachios, our pistachio pudding cake is the ultimate crowd pleaser.

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 4 large eggs, room temperature
  • 1 cup club soda
  • 1/2 cup canola oil
  • 1/2 cup chopped walnuts
  • ICING:
  • 1 cup cold heavy whipping cream
  • 3/4 cup cold 2% milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 2 teaspoons confectioners' sugar
  • 1/2 cup chopped walnuts

Directions

  1. In a large bowl, combine cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 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 cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

Nutrition Facts

1 piece: 354 calories, 20g fat (6g saturated fat), 64mg cholesterol, 437mg sodium, 41g carbohydrate (24g sugars, 0 fiber), 4g protein.

Everyone who's ever tried this moist, one-of-a-kind pistachio pudding cake can't believe it uses a mix. The dessert is perfect for St. Patrick's Day, and you won't need the luck of the Irish to whip it up! —Suzanne Winkhart, Bolivar, Ohio
Recipe Creator

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