Here’s a delicious and easy Homemade Pistachio Pudding Cake. It’s moist, fluffy, and full of pistachio flavor with a light green color that makes it fun for gatherings.
🍰 Homemade Pistachio Pudding Cake
Ingredients
For the Cake
- 1 box yellow cake mix
- 1 package (3.4 oz / 96 g) instant pistachio pudding mix
- 4 eggs
- 1 cup vegetable oil
- 1 cup milk (or water)
- ½ cup chopped pistachios (optional)
For the Frosting
- 1 package (3.4 oz / 96 g) instant pistachio pudding mix
- 1 cup cold milk
- 1 container (8 oz / 225 g) whipped topping (like Cool Whip)
Instructions
1. Prepare the Cake
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking pan or Bundt pan.
- In a large bowl, combine cake mix, pistachio pudding mix, eggs, oil, and milk.
- Beat with a mixer for 2–3 minutes until smooth.
- Fold in chopped pistachios if using.
2. Bake
- Pour batter into the prepared pan.
- Bake 35–40 minutes (Bundt pan may take 45–50 minutes).
- Cake is done when a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
3. Make the Frosting
- In a bowl, whisk pudding mix and cold milk for about 2 minutes.
- Fold in the whipped topping until smooth and fluffy.
4. Frost the Cake
- Spread frosting evenly over the cooled cake.
- Sprinkle chopped pistachios on top if desired.
💡 Tips
- Chill the cake for 1 hour before serving for the best flavor.
- Add ½ cup mini marshmallows to the frosting for a classic “Watergate cake” style.
- A Bundt pan gives a beautiful presentation.
If you’d like, I can also show you a completely from-scratch pistachio cake (no cake mix or pudding mix) that tastes even more natural and bakery-style. 🌿🍰
