Pistachio Pudding Cake

Pistachio Pudding Cake

The Spruce / Kristina Vanni

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 8 servings
Yield: 1 cake
Nutrition Facts (per serving)
597 Calories
30g Fat
75g Carbs
9g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 597
% Daily Value*
Total Fat 30g 38%
Saturated Fat 18g 92%
Cholesterol 119mg 40%
Sodium 275mg 12%
Total Carbohydrate 75g 27%
Dietary Fiber 2g 6%
Total Sugars 41g
Protein 9g
Vitamin C 0mg 2%
Calcium 147mg 11%
Iron 2mg 14%
Potassium 199mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy layer cake is tender and delicious. Adding pistachio pudding mix into the cake batter not only adds flavor and color, but it also offers a decadent texture to the final product.

With this version of pistachio pudding cake, there is also a package of pistachio instant pudding mix incorporated into the frosting as well. It lends a beautiful light green hue to the cake making it a festive option to serve on St. Patrick's Day! If you want the color of the cake or the frosting to be more pronounced, a couple drops of green food coloring can be added as well. This simple, yet elegant cake is also a great option for a special occasion such as a baby shower or afternoon tea. It is also easy enough to bake for everyday gatherings. 

Ingredients

For the Cake:

  • 3/4 cup unsalted butter, softened

  • 1 1/3 cups granulated sugar

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 2 1/4 cups all-purpose flour

  • 1 1/4 cups water

  • 1 (3 2/5-ounce) package pistachio flavored instant pudding mix

  • 2 teaspoons baking powder

For the Frosting:

  • 1 (3 2/5-ounce) package pistachio flavored instant pudding mix

  • 1/2 cup milk

  • 1 (8-ounce) container frozen whipped topping

For the Topping:

  • 1/3 cup pistachio nuts, shelled and finely chopped

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 F. Grease and flour two 9-inch round pans. Set aside.

    Pistachio Pudding Cake
    The Spruce / Kristina Vanni
  2. In a large bowl, combine butter, sugar, eggs and vanilla extract in large bowl. Beat at medium speed with mixer until light and fluffy. 

    Pistachio Pudding Cake
    The Spruce / Kristina Vanni
  3. Add flour, water, pudding mix, and baking powder. Beat at medium speed 2 minutes, scraping bowl occasionally. 

    Pistachio Pudding Cake
    The Spruce / Kristina Vanni
  4. Pour the batter into the prepared pans. Bake for 35 to 45 minutes, or until toothpick inserted in center comes out clean. 

    Pistachio Pudding Cake
    The Spruce / Kristina Vanni
  5. Cool in the pans for 5 minutes. Remove from pans. Cool completely on wire racks.

    Pistachio Pudding Cake
    The Spruce / Kristina Vanni
  6. For the frosting, combine pudding mix and milk in medium bowl. Beat at medium speed 1 minute. 

    Pistachio Pudding Cake
    The Spruce / Kristina Vanni
  7. Fold in the whipped topping.

    Pistachio Pudding Cake
    The Spruce / Kristina Vanni
  8. Spread 1 cup frosting on the bottom layer of the cake. Top with the other layer. 

    Pistachio Pudding Cake
    The Spruce / Kristina Vanni
  9. Spread the remaining frosting on the sides and top of cake. Sprinkle with chopped pistachios.

    Pistachio Pudding Cake
    The Spruce / Kristina Vanni
  10. Chill before serving.

    Pistachio Pudding Cake
    The Spruce / Kristina Vanni
  11. Enjoy!

Tip

  • For recipes like this that incorporates a lot of pistachio nuts, it is timesaving (and finger saving!) to purchase shelled pistachios. However, when choosing pistachio nuts as a healthy snack it helps to abide by the "pistachio principle." Research suggests selecting pistachios in the shell may help slow consumption. In addition, seeing the empty shells after eating offers a visual cue, potentially reducing calorie intake. Some studies suggest that in-shell snackers ate 41 percent fewer calories than those who snacked on shelled nuts. This effect is known as "The Pistachio Principle."