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Pistachio Double Pudding Cake
4.5 from 51 votes

Pistachio Double Pudding Cake

This Pistachio Double Pudding Cake combines a moist yellow cake base with instant pistachio pudding for enhanced flavor and texture. The cake is topped with a pistachio pudding frosting blended with whipped topping and garnished with salted pistachios, creating a creamy, nutty dessert. The almond extract adds a subtle complementary note to the pistachio flavor.

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

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

    Cup of Yum
  1. Make the Cake
  2. 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.
  3. 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.
  4. 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.
  5. Make the Frosting
  6. 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.
  7. 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.
  8. 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

Serving 1

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories

% Daily Value*

Serving 1

* Percent Daily Values are based on a 2,000 calorie diet.