Easy Pistachio Pudding Cake
A moist, retro-style Pistachio Pudding Cake made with pudding mix, topped with fluffy whipped pistachio frosting—perfect for holidays or anytime you crave a light, nutty dessert.
Equipment
- 1 Stand or hand mixer For smooth batter and easy mixing
- 1 9x13 pan or bundt pan Depending on your preferred cake shape
- 2 Mixing bowls One for batter, one for frosting
- 1 Rubber spatula For folding and scraping
- 1 Cooling rack To cool cake evenly
- 1 Offset spatula For smooth frosting application
Ingredients
Cake:
- 1 box White cake mix Any standard white cake mix
- 1 box Instant pistachio pudding mix 3.4 oz box
- 4 Eggs Room temperature
- ¾ cup Vegetable oil
- 1 cup Club soda or lemon-lime soda Adds lightness and moisture
- ½ cup Chopped pistachios Optional: plus extra for garnish
- ⅓ cup Mini chocolate chips Optional
Frosting:
- 1 tub Whipped topping Thawed 8 oz
- 1 box Instant pistachio pudding mix 3.4 oz box
- 1 cup Cold milk For mixing pudding
- Chopped pistachios For garnish
Instructions
- Preheat oven to 350°F and grease your cake pan.
- Mix cake mix and pudding mix in a large bowl. Add eggs, oil, and soda.
- Beat for 2 minutes until smooth. Fold in pistachios and chocolate chips.
- Pour batter into the pan and bake for 30–35 mins (or as appropriate).
- Cool completely on rack before frosting.
- Whisk pudding mix and milk, then fold in whipped topping.
- Spread frosting and top with chopped pistachios.
- Refrigerate for at least 4 hours before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 38gProtein: 3gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 320mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 200IUVitamin C: 0.5mgCalcium: 80mgIron: 1.1mg
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