The Ultimate Pistachio Pudding Cake Recipe that Will Make Your Taste Buds Dance

Pistachio Pudding Cake – This Pistachio Pudding Cake is a heavenly dessert that combines the perfect balance of sweetness, nuttiness, and creaminess. With a soft, moist, and fluffy cake infused with the delightful flavor of pistachio, and a luscious whipped cream frosting with a nutty crunch, this dessert will tantalize your taste buds and leave you craving for more. Whether you’re looking for a quick and easy dessert for your family or a show-stopping dessert for your next dinner party, this recipe is sure to impress.

I remember the first time I made this Pistachio Pudding Cake for my husband’s birthday. He’s a big fan of pistachios, and I wanted to surprise him with a dessert that he would absolutely love. As I pulled the cake out of the oven, the aroma of pistachios and vanilla filled the room, making my mouth water. After letting the cake cool for a few minutes, I carefully flipped it onto a plate and spread the whipped cream frosting on top. I topped it off with a generous sprinkle of chopped walnuts and served it to my husband. The first bite was magical; the nutty flavor of the pistachios blended perfectly with the creamy frosting, creating a flavor explosion that left us both speechless. Since then, this Pistachio Pudding Cake has become a staple dessert in our household, and we love to make it for special occasions and family gatherings.

Why This Pistachio Pudding Cake is the Perfect Dessert for Any Occasion?

• Quick and easy to make using simple ingredients that you can find at any grocery store
• Perfect balance of sweetness and nuttiness, creating a unique and delightful flavor
• Moist, fluffy, and tender cake that melts in your mouth
• Luscious whipped cream frosting that complements the nutty flavor of the cake
• Beautiful presentation that makes it perfect for any occasion, from a casual family dinner to an elegant dinner party

Ingredients:

• 1 package yellow cake mix (432 g or 15.25 oz.)
• 1 package (96 g or 3.4 oz.) instant pistachio pudding mix
• 4 large eggs
• 1 cup (240 ml) club soda
• 1/2 cup (120 ml) canola oil
• 1/2 cup (56 g or 2 oz.) chopped walnuts

Icing:

• 1 cup (240 ml) cold heavy whipping cream
• 3/4 cup (180 ml) cold 2% milk
• 1 package (96 g or 3.4 oz.) instant pistachio pudding mix
• 2 teaspoons (10 g) confectioners’ sugar
• 1/2 cup (56 g or 2 oz.) chopped walnuts

Directions:

Preheat your oven to 350°F (175°C).

In a large bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, club soda, and canola oil. Beat the mixture on low speed for 30 seconds, and then beat on medium speed for 2 minutes until well combined.

Stir in the chopped walnuts into the batter.

Grease and flour a 10-inch fluted tube pan, and pour the batter into the pan.

Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove the cake from the oven and cool it for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.

While the cake is cooling, prepare the icing by combining cold heavy whipping cream, 2% milk, instant pistachio pudding mix, and confectioners’ sugar in a large bowl. Beat the mixture on high speed until stiff peaks form.

Once the cake has completely cooled, frost it with the prepared pistachio pudding icing and sprinkle chopped walnuts on top.

Refrigerate the cake until you’re ready to serve it.

Enjoy!

Notes:

• You can use any brand of yellow cake mix for this recipe.
• If you don’t have club soda, you can use regular soda water or just plain water instead.
• If you don’t have canola oil, you can substitute it with vegetable oil or any other neutral-tasting oil.
• If you don’t have walnuts, you can use other nuts like pecans or almonds instead.
• Make sure to cool the cake completely before frosting it, or the icing may melt or become too runny.
• You can store any leftover cake in an airtight container in the fridge for up to 3 days.

In conclusion, the Pistachio Pudding Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist texture, nutty flavor, and creamy pistachio frosting, it’s sure to please even the pickiest eaters. Whether you’re looking for a dessert to bring to a party, or just want to treat yourself to something sweet, this recipe is definitely worth trying. So grab your ingredients and get baking!

FAQ

Can I use a different flavor of pudding mix for this recipe?

While this recipe is specifically designed for pistachio pudding mix, you can experiment with other flavors like vanilla, chocolate, or even lemon.

Can I make this recipe without eggs?

Yes, you can make this recipe without eggs by using an egg substitute like applesauce or mashed bananas. Keep in mind that the texture of the cake may be slightly different.

Can I make this recipe in a different pan?

Yes, you can make this recipe in a regular cake pan, but you may need to adjust the baking time accordingly. You can also try making it in a Bundt pan for a different shape.

Can I make the icing ahead of time?

Yes, you can make the icing up to 24 hours ahead of time and store it in the fridge until you’re ready to use it.

Can I freeze this cake?

Yes, you can freeze this cake by wrapping it tightly in plastic wrap and aluminum foil before storing it in the freezer. It should keep well for up to 3 months. To thaw the cake, simply leave it in the fridge overnight.

Pistachio Pudding Cake

Sacrlett

This Pistachio Pudding Cake is a heavenly dessert that combines the perfect balance of sweetness, nuttiness, and creaminess. With a soft, moist, and fluffy cake infused with the delightful flavor of pistachio, and a luscious whipped cream frosting with a nutty crunch, this dessert will tantalize your taste buds and leave you craving for more.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

• 1 package yellow cake mix 432 g or 15.25 oz.
• 1 package 96 g or 3.4 oz. instant pistachio pudding mix
• 4 large eggs
• 1 cup 240 ml club soda
• 1/2 cup 120 ml canola oil
• 1/2 cup 56 g or 2 oz. chopped walnuts

Icing:

• 1 cup 240 ml cold heavy whipping cream
• 3/4 cup 180 ml cold 2% milk
• 1 package 96 g or 3.4 oz. instant pistachio pudding mix
• 2 teaspoons 10 g confectioners' sugar
• 1/2 cup 56 g or 2 oz. chopped walnuts

Instructions

 

• Preheat your oven to 350°F (175°C).
• In a large bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, club soda, and canola oil. Beat the mixture on low speed for 30 seconds, and then beat on medium speed for 2 minutes until well combined.
• Stir in the chopped walnuts into the batter.
• Grease and flour a 10-inch fluted tube pan, and pour the batter into the pan.
• Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Remove the cake from the oven and cool it for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
• While the cake is cooling, prepare the icing by combining cold heavy whipping cream, 2% milk, instant pistachio pudding mix, and confectioners' sugar in a large bowl. Beat the mixture on high speed until stiff peaks form.
• Once the cake has completely cooled, frost it with the prepared pistachio pudding icing and sprinkle chopped walnuts on top.
• Refrigerate the cake until you're ready to serve it.
• Enjoy!

Notes

You can use any brand of yellow cake mix for this recipe.

If you don't have club soda, you can use regular soda water or just plain water instead.

If you don't have canola oil, you can substitute it with vegetable oil or any other neutral-tasting oil.

If you don't have walnuts, you can use other nuts like pecans or almonds instead.

Make sure to cool the cake completely before frosting it, or the icing may melt or become too runny.

You can store any leftover cake in an airtight container in the fridge for up to 3 days.

Keyword Pistachio Pudding Cake