Pistachio Pudding Cake

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Pistachio pudding cake is a simple cake recipe that uses pistachio pudding mix to create a wonderful pistachio flavor and moist cake texture. A great cake for gatherings and potlucks for all pistachio lovers.

Recipe Highlights

• How does it taste: The variations in the frosting can give you several different results. But, for the base recipe the frosting is a simple royal icing that pairs with the pistachio cake bottom layer. The bottom cake layer is made from a box cake mix and blended with pistachio pudding. Crunchy chopped pistachios are throughout the cake and every bite for a change in texture giving you a full experience with every bite.
• Skill level: This is a beginner cake recipe. The box cake and pistachio pudding handles all the measurements, all you need to do is mix them.
• Storage: The cake is safe on the counter the day you are serving it and the day after. To preserve the cake a little longer if needed, place it in the fridge covered with something.

Ingredient tips

• Cake mix: White or yellow box cake can be used for the recipe. The pudding is what will give it that pistachio flavor but you can tell a difference if you use the white or yellow cake mix as a base. One isn’t better than the other because of the added pudding but for someone who may not be fond of one or the other can easily make a choice.
• Pistachio pudding mix: This is the main source of pistachio flavor next to the actual pistachios mixed into the cake. It gives the cake that green color you see in the photos as well.
• Icing: Below I’ll give very icing options. Ranging from the sweetest to the less sweet and one having more of a pistachio flavor by using actual pistachio butter.

How to make pistachio pudding cake

1. Mix together the pudding mix, cake mix and the rest of the wet ingredients. Then, fold in the chopped pistachios.
2. Pour the batter into the 9×13 baking pan and bake in the oven for 45-50 minutes.
3. When the cake is done, mix together the icing then pour it over the hot cake and spread it around.
4. Lastly, allow the icing to set and cake to cool before slicing and serving.

Chef’s tips

• This pistachio pudding cake is made to be a budget friendly as possible. Pistachio anything is very expensive. But, the ideal icing would be the frosting you see below with pistachio butter used for the best pistachio flavor in the recipe.
• When adding the icing to the top of the cake, give the cake about 5 minutes to cool before adding the icing. This allow the cake time to settle a bit because if you press a little too hard you can mess up the crumb. If adding any of the frostings below, wait until the cake has cooled completely.

Variations

If cost isn’t a problem, I highly suggest buying some pistachio butter along with the pistachios. It works wonders on boosting that true pistachio flavor in any recipe.

• Pistachio cool whip frosting: Use 8 ounces of cool whip then beat it with 2 tablespoons of pistachio butter and 2 tablespoons of powdered sugar. This is delicious and spread it across the cake once it cools.
• Pistachio buttercream: Purchase the vanilla buttercream from the cake mix isle. Then, whip in a 1/4-1/2 of pistachio butter (depending on how strong you want it) until they are blended evenly. Spread across the cake before serving.
• Pistachio pudding frosting: Purchase an extra pack of pistachio pudding mix and blend that with an 8 ounce tub of cool whip and 1/2 cup of milk. Spread that over the top. Note, the texture will change due to the pudding mix but the flavor of pistachio will be stronger.

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