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Pistachio Pudding Cake

Reminiscent of the popular Watergate Cake, this Coconut and Pistachio Pudding Cake is not only pretty, but tasty as well! Moist and flavorful, this coconut and pistachio cake is topped with a creamy pistachio cream cheese frosting which takes it a step up from the traditional cake.

Prep Time
35 mins
Cook Time
35 mins
Additional Time
1 hr
Total Time
2 hrs
Servings: 16 servings
Calories: 461 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake:
  • 1 white cake mix
  • 1 3.4 oz package instant pistachio pudding mix
  • 1 cup lemon-lime soda
  • 3/4 cup coconut oil melted
  • 3 eggs
  • 3/4 cup sweetened shredded coconut
Frosting:
  • 2 8 oz packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 3.4 oz package instant pistachio pudding mix
  • 1/2 cup milk
  • 4 oz frozen whipped topping thawed (Cool Whip)
Toppings:
  • 1/3 cup chopped pistachios
  • 1/2 cup Toasted Coconut

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF.  Prepare 2 9-inch round cake pans.  Set aside.
  2. In a large bowl, combine the cake mix, pudding mix, lemon-lime soda, coconut oil and eggs.  Beat on low speed until combined, then increase the speed to medium and beat for 2 more minutes.  Stir in the coconut. 
  3. Divide the batter evenly between the two prepared baking pans.  The batter will be very thick.  Use an offset spatula to spread the batter evenly in the pans.
  4. Bake until a tester inserted comes out clean, 22-25 minutes.  Let the cake cool for 10 minutes, then turn out onto a cooling rack to cool completely.
  5. To make the frosting, place the cream cheese in a large bowl and beat until light and fluffy, about 2 minutes.  Add the powdered sugar and the pudding mix.  Start adding the milk, 1 tablespoon at a time, until the frosting is thin enough to spread.  Fold in the whipped topping.
  6. To assemble the cake, place one cake layer on a serving platter.  Spread some of the frosting on the cake, then top with the second layer.  Cover the cake with the remaining frosting and smooth with an offset spatula. 
  7. Press the toasted coconut to the sides of the cake, and sprinkle the top the chopped pistachios.  Refrigerate until ready to serve.

Notes

  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving 1slice (1/16th of cake) Calories 461kcal (23%) Carbohydrates 50g (17%) Protein 5g (10%) Fat 27g (42%) Saturated Fat 16g (80%) Polyunsaturated Fat 16g Trans Fat 0g Cholesterol 67mg (22%) Sodium 523mg (22%) Fiber 1g (4%) Sugar 34g (68%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 461

% Daily Value*

Serving 1slice (1/16th of cake)
Calories 461kcal 23%
Carbohydrates 50g 17%
Protein 5g 10%
Fat 27g 42%
Saturated Fat 16g 80%
Polyunsaturated Fat 16g 94%
Trans Fat 0g 0%
Cholesterol 67mg 22%
Sodium 523mg 22%
Fiber 1g 4%
Sugar 34g 68%

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