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–+ servings
Pistachio bundt cake on a cake pedestal.
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Pistachio Pudding Cake

This easy Pistachio Cake is soft, moist, and topped with a cool whipped pistachio frosting. Made with a cake mix and pudding, it comes together quickly with just the right balance of light texture and indulgent flavor. Perfect for holidays, showers, or a sweet treat any day of the week!
Author: Nikki Lee
Servings: 12 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

Pistachio Pudding Cake

  • 1 box white cake mix dry
  • 2 packages instant pistachio pudding mix dry, (2 - 3.5 packages)
  • ½ cup vegetable oil
  • ½ cup water
  • ½ cup milk
  • 5 large eggs room temperature

Pistachio Icing

  • 8 ounce frozen whipped topping cool whip, thawed
  • 1 3.5 package instant pistachio pudding mix dry, 1 - 3.5 package
  • 1 ½ cups whole milk you can use heavy cream for an even thicker icing

Instructions

  • Preheat the oven to 350 degrees F. Grease and flour or spray with baking spray a tube or bundt pan (12 cup capacity). If you have a dark nonstick pan you can decrease to 325℉.
  • Using an electric mixer or stand mixer on with a paddle attachment, add dry cake mix, dry pudding mixes, oil, water, and milk. Start the mixer on low and then turn to medium to incorporate.
  • Beat in the eggs, one at a time, making sure each is thoroughly incorporated and the batter is light and fluffy (about 1-2 minutes).
  • Pour batter into the prepared pan and bake for 40-60 minutes or until a wooden pick inserted into the center comes out clean. IF YOUR CAKE FALLS, YOU DIDN’T BAKE IT ENOUGH!!! TEST IN THE CENTER AND TEST NEAR THE INNER HOLE IN THE BUNDT PAN (all ovens are a little bit different). Mine usually is done in 50 minutes; start checking at 40 minutes the first time you bake it.
  • Once the cake is done, allow it to cool in the bundt pan for 5 - 10 minutes and then invert the cake onto a baking rack to completely cool.
  • While Cake is Cooling, Make Icing: In a medium bowl, with an electric mixer, beat pistachio pudding and milk until combined, and then mix in whipped topping. Cover and place in the refrigerator to thicken while the cake completely cools.
  • Once the cake is completely cooled, frost with whipped pistachio frosting.

Nutrition

Serving: 1serving | Calories: 441kcal | Carbohydrates: 92g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 1127mg | Potassium: 140mg | Fiber: 1g | Sugar: 73g | Vitamin A: 199IU | Calcium: 182mg | Iron: 1mg

Find it online:

www.soulfullymade.com/pistachio-bundt-cake/