This Pistachio Pudding Cake is a moist, flavorful dessert that combines the nutty richness of pistachios with the smooth texture of pudding mix. With a tender crumb and a hint of vanilla, this cake is perfect for celebrations or as a comforting treat. Whether topped with a light glaze or a creamy frosting, it’s a delightful way to enjoy pistachio flavor in every bite.
Ingredients
For the Cake:
- 1 package yellow cake mix
- 1 package (3.4 ounces) instant pistachio pudding mix
- 4 large eggs
- 1 cup club soda
- ½ cup canola oil
- 1 cup chopped walnuts (optional)
For the Frosting:
- 1 cup cold heavy whipping cream
- ¾ cup cold 2% milk
- 2 teaspoons confectioners’ sugar
- 1 package (3.4 ounces) instant pistachio pudding mix
Instructions
Step 1: Prepare the Batter
- Preheat your oven to 350°F (175°C) and grease a 10-inch fluted tube pan.
- In a large mixing bowl, combine the cake mix and pistachio pudding mix.
- Add eggs, club soda, and canola oil, then beat on low speed for 30 seconds.
- Increase to medium speed and beat for 2 minutes until smooth.
- Fold in chopped walnuts for extra texture.
Step 2: Bake the Cake
- Pour the batter into the prepared pan.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Prepare the Frosting
- In a large bowl, beat heavy whipping cream, milk, confectioners’ sugar, and pistachio pudding mix on high speed until stiff peaks form.
- Spread the frosting evenly over the cooled cake.
Step 4: Garnish and Serve
- Sprinkle additional chopped walnuts on top for a decorative finish.
- Refrigerate until ready to serve.
- Slice and enjoy this Pistachio Pudding Cake, a perfect blend of nutty and creamy flavors! 🍰✨
For more inspiration, check out this Pistachio Pudding Cake recipe!