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.
Print Pin Servings: 12 servings
Calories: 320kcal
Cost: $9
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: 100g | Calories: 320kcal | Carbohydrates: 38g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 35mg | Sodium: 320mg | Potassium: 120mg | Fiber: 1g | Sugar: 24g | Vitamin A: 200IU | Vitamin C: 0.5mg | Calcium: 80mg | Iron: 1.1mg