Pistachio Double Pudding Cake

Name: Pistachio Double Pudding Cake
Prep time: 10 min
Cook time: 30 min
Total time: 2 h 10 min
Yield: 1 serving
Ingredients: one 15.25 ounce box yellow cake mix; one 3.4-ounce box instant pistachio pudding mix; 4 large eggs; 1 cup club soda; ½ cup vegetable or canola oil; 1 teaspoon almond extract; one 3.4-ounce box instant pistachio pudding mix; ¾ cup cold milk; one 8-ounce container whipped topping; ⅓ cup shelled pistachios

User Reviews

4.5

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
1 hr 30 mins
Total Time
2 hrs 10 mins
Course
Cake
Cuisine
American

Pistachio Double Pudding Cake

Jade Rice

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This pistachio cake is a retro cake recipe that takes just 10 minutes to prep! It's made with instant pudding mix to make it super flavorful and fluffy!

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Ingredients

Cake

one 15.25 ounce box yellow cake mix
one 3.4-ounce box instant pistachio pudding mix
4 large eggs
1 cup club soda
½ cup vegetable or canola oil
1 teaspoon almond extract

Frosting

one 3.4-ounce box instant pistachio pudding mix
¾ cup cold milk must be cow’s milk; not soy, almond, cashew, etc. or pudding won’t set up
one 8-ounce container whipped topping thawed (I used fat free)
⅓ cup shelled pistachios I used salted, for garnishing

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Instructions

Make the Cake
Preheat oven to 350F and spray a 12-cup Bundt pan very well with floured cooking spray or grease and flour the pan; set aside.
To a large bowl, add all ingredients and beat with a handheld electric mixer on low speed for about 30 seconds and then beat on high until well blended and combined.
Turn batter out into prepared pan and bake for about 40 to 45 minutes, or until done. A toothpick inserted should come out clean or with a few moist crumbs but no batter. Allow cake to cool in pan for about 10 to 15 minutes before inverting onto a cake stand or platter. Allow cake to cool completely before frosting it so the frosting doesn’t melt.
Make the Frosting
To a large bowl, add the pudding mix, milk, and beat with a handheld electric mixer on medium-high speed until combined and it begins to thicken; about 2 to 3 minutes.
Add the whipped topping and beat to incorporate, about 2 minutes. Evenly add frosting to the cake. I just added it to the top but you can spread it down the sides and center if desired.
Evenly garnish with pistachios and serve immediately. Cake will keep airtight in the fridge for up to 4 days.