Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 12 Servings
This Pistachio Pudding Cake is one to try! With simple ingredients and easy steps, you can have the most satisfying treat to serve today! This recipe can yield up to 12 pieces of cake. Prepare to fall in love in an hour!
Ingredients:
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Cake:
1 c of club soda
1/2 c chopped walnuts
1 package yellow cake mix (regular size)
1/2 c canola oil
1 package (3.4 oz.) of instant pistachio pudding mix
4 large Eggs
Icing:
1 package (3.4 oz) of instant pistachio pudding mix
2 tsp confectioners’ sugar
1 c cold heavy whipping cream
3/4 c cold 2% milk
1/2 c chopped walnuts
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray and sprinkle flour on the inside of a 10-inch fluted tube pan.
Add soda, cake mix, eggs, oil, and pudding mix into the bowl of the stand mixer. Beat everything for about 2 minutes on low speed until well incorporated.
Add the walnuts and stir to combine.
Transfer the batter to the prepared tube pan and spread it evenly.
Place the pan in the preheated oven and bake the batter for about 40 to 45 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the cake from the oven and allow it to cool for at least 10 minutes at room temperature while you prepare the icing.
Add milk, confectioners’ sugar, pudding mix, and cream into a large bowl. Beat everything until it forms stiff peaks.
Add the frosting over the warm cake and spread it evenly. Top with chopped walnuts.
Place the cake in the fridge to chill before serving.
Serve chilled. Enjoy!
Notes:
You must use cold whipping cream for this recipe.
You can use a 13×9-inch baking dish for this recipe.
Place any leftovers in an airtight container, then put them in the fridge.
Nutrition Facts:
1 slice: 482 calories, 28g fat (8g saturated fat), 99mg cholesterol, 555mg sodium, 53g carbohydrate (33g sugars, 1g fiber), 7g protein
Ingredients
- Cake:
- 1 c of club soda
- 1/2 c chopped walnuts
- 1 package yellow cake mix (regular size)
- 1/2 c canola oil
- 1 package (3.4 oz.) of instant pistachio pudding mix
- 4 large Eggs
- Icing:
- 1 package (3.4 oz) of instant pistachio pudding mix
- 2 tsp confectioners’ sugar
- 1 c cold heavy whipping cream
- 3/4 c cold 2% milk
- 1/2 c chopped walnuts
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray and sprinkle flour on the inside of a 10-inch fluted tube pan.
Add soda, cake mix, eggs, oil, and pudding mix into the bowl of the stand mixer. Beat everything for about 2 minutes on low speed until well incorporated.
Add the walnuts and stir to combine.
Transfer the batter to the prepared tube pan and spread it evenly.
Place the pan in the preheated oven and bake the batter for about 40 to 45 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the cake from the oven and allow it to cool for at least 10 minutes at room temperature while you prepare the icing.
Add milk, confectioners’ sugar, pudding mix, and cream into a large bowl. Beat everything until it forms stiff peaks.
Add the frosting over the warm cake and spread it evenly. Top with chopped walnuts.
Place the cake in the fridge to chill before serving.
Serve chilled. Enjoy!
Notes
You must use cold whipping cream for this recipe. You can use a 13×9-inch baking dish for this recipe. Place any leftovers in an airtight container, then put them in the fridge.
