Pistachio Pudding Cake

Pistachio Pudding Cake

The Spruce / Kristina Vanni

  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 1 cake (8 servings)

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 (3.4-ounce) package pistachio flavored instant pudding mix
  • 2 teaspoons baking powder
  • For the Frosting:
  • 1 (3.4-ounce) package pistachio flavored instant pudding mix
  • 1/2 cup milk
  • 1 (8-ounce) container frozen whipped topping (thawed)
  • 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."