Description

This Pistachio Pudding Cake is soft, fluffy, and bursting with nutty sweetness! The secret? Instant pistachio pudding mix, which makes the cake ultra-moist and rich in flavor. Perfect for holidays, birthdays, or any time you crave a unique dessert, this cake is easy to make with a cake mix base. Topped with a light and creamy whipped pudding frosting, it’s a show-stopper for any occasion!

Ingredients

Scale

For the Cake:

1 box yellow cake mix
1 (3.4 oz) box instant pistachio pudding mix
4 large eggs
1 cup lemon-lime soda (like Sprite or 7UP)
½ cup vegetable oil
5–6 drops green food coloring (optional)

For the Frosting:

1 (3.4 oz) box instant pistachio pudding mix
1 cup cold milk
1 (8 oz) tub frozen whipped topping (thawed)
2–3 drops green food coloring (optional)

Optional Toppings:

Chopped pistachios
Chocolate chips
Powdered sugar dusting

Instructions

Preheat & Prepare:
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 baking dish or a bundt pan.
Make the Batter:
- In a large mixing bowl, combine the cake mix, pistachio pudding mix, eggs, soda, oil, and food coloring.
- Using an electric mixer, beat on medium speed for 2-3 minutes, until smooth.
Bake the Cake:
- Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes (for a sheet cake) or 40-45 minutes (for a bundt cake), until a toothpick inserted in the center comes out clean.
Cool Completely:
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack.
Prepare the Frosting:
- In a bowl, whisk together pistachio pudding mix and cold milk until thickened (about 2 minutes).
- Gently fold in the whipped topping and a few drops of food coloring if using.
Frost & Serve:
- Spread the frosting over the completely cooled cake.
- Top with chopped pistachios, chocolate chips, or a dusting of powdered sugar.
Chill & Enjoy:
- For best results, refrigerate the cake for 30 minutes before slicing.

Notes

Cake Mix Tip: You can use white cake mix instead of yellow for a slightly lighter texture.
Soda Substitute: If you don’t have lemon-lime soda, use milk or water instead.
Make It a Layer Cake: Divide the batter into two 9-inch round cake pans and reduce baking time to 20-25 minutes.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 310
Sugar: 28g
Sodium: 320mg
Fat: 14g
Saturated Fat: 3g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg