Pistachio Double Pudding Cake
User Reviews
4.5
Pistachio Double Pudding Cake
Description
The cake blend includes yellow cake mix, instant pistachio pudding, eggs, club soda, oil, and almond extract to create a tender crumb when baked in a Bundt pan. After baking and cooling, the frosting is prepared with more instant pistachio pudding mix, cold cow's milk to ensure proper setting, and whipped topping for a light, creamy texture. The frosting is spread atop the cooled cake and garnished with shelled salted pistachios, adding both flavor and texture.
The pistachio pudding in both the cake and frosting layers intensifies the pistachio presence while the almond extract complements it subtly. The cake is visually appealing with the nut garnish and the smooth frosting layer.
This dessert suits gatherings and special occasions where a nut-flavored cake offering is desired. Using cold cow's milk is important to help the pudding reinforce its set consistency for the frosting.
Ingredients
Cake
- yellow cake mix one 15.25 ounce box
- instant pistachio pudding mix one 3.4-ounce box
- 4 egg large
- 1 cup club soda
- ½ cup vegetable oil or canola oil
- 1 teaspoon almond extract
Frosting
- instant pistachio pudding mix one 3.4-ounce box
- ¾ cup milk must be cow’s milk; not soy, almond, cashew, etc. or pudding won’t set up, cold
- whipped topping thawed (I used fat free, one 8-ounce container
- ⅓ cup pistachios I used salted, for garnishing, shelled
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.
Notes
- The cake base recipe was adapted from Tablespoon for reliability.
- Use cold cow’s milk when making the pudding frosting; plant-based milks will prevent proper setting.
- Salted pistachios add a flavorful contrast in the garnish; adjust nut quantity as desired.
- Let the cake cool completely before frosting to avoid melting the topping.
- Baking in a floured, greased Bundt pan helps release the cake cleanly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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