Pistachio Pudding Cake

Elevate dessert time with this luscious Pistachio Pudding Cake, a moist and flavorful treat that combines the convenience of a yellow cake mix with the rich, nutty essence of pistachio pudding. Bursting with vibrant green hues and a velvety texture, this cake is made irresistibly soft with the addition of sour cream and topped with a creamy pistachio pudding frosting folded with whipped topping for a light, cloud-like finish. A sprinkle of chopped pistachios adds a delightful crunch and a touch of elegance, making this cake perfect for any occasion from casual gatherings to festive celebrations. With just 15 minutes of prep time and a simple mix-and-bake approach, this easy pistachio dessert will be the star of the table. Refrigerate before serving for the ultimate chilled indulgence!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 12

Ingredients

• 1 box Yellow cake mix
• 2 boxes (3.4 ounces each) Instant pistachio pudding mix
• 4 units Large eggs
• 0.5 cup Vegetable oil
• 1 cup Water
• 1 cup Sour cream
• 1.5 cups Milk
• 8 ounces Whipped topping (Cool Whip or similar)
• 0.5 cup Shelled pistachios (chopped, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or a bundt pan.

Step 2

In a large mixing bowl, combine the yellow cake mix, one box of instant pistachio pudding mix, eggs, vegetable oil, water, and sour cream.

Step 3

Using an electric mixer on medium speed, beat the mixture for 2-3 minutes, scraping down the sides as needed, until well combined and smooth.

Step 4

Pour the batter evenly into the prepared pan and smooth the top with a spatula.

Step 5

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 6

Remove the cake from the oven and let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Step 7

While the cake cools, prepare the frosting by whisking the second box of instant pistachio pudding mix with the milk in a medium bowl until thickened, about 2 minutes.

Step 8

Fold the whipped topping into the pudding mixture until fully incorporated and smooth.

Step 9

Once the cake is completely cooled, spread the frosting evenly over the top and sides using a spatula.

Step 10

Sprinkle the chopped pistachios over the frosting as a garnish for added texture and flavor.

Step 11

Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.

Step 12

Slice, serve, and enjoy your Pistachio Pudding Cake!

Nutrition Facts

Serving size	(2077.2g)

Amount per serving	% Daily Value*
Calories	5119.7

Total Fat 287.5g	0%
Saturated Fat 106.0g	0%
Polyunsaturated Fat 67.5g
Cholesterol 891.9mg	0%
Sodium 5261.8mg	0%
Total Carbohydrate 637.8g	0%
Dietary Fiber 10.5g	0%
Total Sugars 403.0g
Protein 78.5g	0%

Vitamin D 321.0IU	0%
Calcium 1403.4mg	0%
Iron 13.7mg	0%
Potassium 1882.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 5.8%

Carbs: 46.8%