Prep time: 20 mins | Bake time: 40 mins + cooling | Servings: 12
You’ll love this moist and amazing cake with rich, thick frosting. It’s so good you’ll never think it’s made with a cake mix! You should also try using pecans in place of walnuts, and it’s equally delicious! This is a fantastic recipe perfect for beginner bakers and an intelligent cheat for all the pros.
Ingredients
1 package yellow cake mix (regular size)
1 package (3.4 oz.) instant pistachio pudding mix
4 large eggs
1 c. club soda
1/2 c. canola oil
1/2 c. chopped walnuts
ICING:
1 c. cold heavy whipping cream
3/4 c. cold 2% milk
1 package (3.4 oz.) instant pistachio pudding mix
2 tsp confectioners’ sugar
1/2 c. chopped walnuts
How to make Pistachio Pudding Cake
Step 1: Place the cake mix, pudding mix, eggs, soda, and oil in a large bowl, beating for 30 seconds at low speed. Adjust the speed to medium and continue beating for 2 minutes more. Then, fold in the walnuts.
Step 2: In a greased and floured 10-inch fluted tube pan, pour the batter. Place in 350 degrees preheated oven and bake for about 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven when done and allow the cake to cool for at least 10 minutes. Remove from the pan and cool the cake completely on a wire rack.
Step 3: Place the cream, milk, pudding mix, and confectioners’ sugar in a large bowl. Beat on high until stiff peaks form. Once the cake is completely cooled, frost and sprinkle with walnuts. Then, chill in the fridge until ready to serve.
Tips:
Ensure to use cold heavy whipping cream for the perfect creamy icing. Add everything including the thickest cream as you need that fat to properly whip the cream.
If desired, you can use a 13 x 9-inch baking dish and bake until a toothpick inserted in the middle of the cake comes out clean.
Nutrition Facts:
1 slice: 482 Calories | 28g Fat (8g saturated fat) | 99mg Cholesterol | 555mg Sodium | 53g Carbohydrate (33g sugars, 1g fibre) | 7g Protein
Ingredients
- 1 package yellow cake mix (regular size)
- 1 package (3.4 oz.) instant pistachio pudding mix
- 4 large eggs
- 1 c. club soda
- 1/2 c. canola oil
- 1/2 c. chopped walnuts
- ICING:
- 1 c. cold heavy whipping cream
- 3/4 c. cold 2% milk
- 1 package (3.4 oz.) instant pistachio pudding mix
- 2 tsp confectioners' sugar
- 1/2 c. chopped walnuts
Instructions
Step 1: Place the cake mix, pudding mix, eggs, soda, and oil in a large bowl, beating for 30 seconds at low speed. Adjust the speed to medium and continue beating for 2 minutes more. Then, fold in the walnuts.
Step 2: In a greased and floured 10-inch fluted tube pan, pour the batter. Place in 350 degrees preheated oven and bake for about 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven when done and allow the cake to cool for at least 10 minutes. Remove from the pan and cool the cake completely on a wire rack.
Step 3: Place the cream, milk, pudding mix, and confectioners' sugar in a large bowl. Beat on high until stiff peaks form. Once the cake is completely cooled, frost and sprinkle with walnuts. Then, chill in the fridge until ready to serve.
