Pistachio Pudding Cake
Super moist and delicious!
Servings: 12
Ingredients
- CAKE:
- 1 (18.25 oz.) box yellow cake mix
- 4 lg. eggs
- 1 c. club soda
- 1 (3.4 oz.) box instant pistachio pudding
- 1/4 c. vegetable oil
- 1/2 c. shelled pistachios chopped and lightly toasted
- FROSTING :
- 1 1/2 c. milk
- 1 envelope instant whipped topping
- 1 (3.4 oz.) box instant pistachio pudding
- 1/2 c. shelled pistachios chopped and lightly toasted
Instructions
- CAKE: Preheat oven to 325 degrees. Lightly grease a 9 x 13-inch pan, set aside.
- In a large bowl combine cake mix, eggs, club soda, 1 box of the pudding and oil, beat until smooth, stir in a 1/2 cup nuts. Pour into prepared pan.
- Bake for 30-40 minutes. Cake is done when a toothpick comes out clean. Cool in pan on a rack. When completely cool, frost cake with icing.
- FROSTING: Mix 1-1/2 cups milk, instant whipped topping, and 1 box instant pistachio pudding. Beat on low to combine and then on high for 4 minutes. Fold in 1/2 cup nuts and spread on cooled cake. Keep cake refrigerated.
- Cook's Note: If desired, bake in a well greased and floured Bundt pan for 45 minutes.
I add 1/2 cup of roasted coconut ,almonds pistachio chopped into mix then cake mix then baked… I use cool whip then fold pistachio pudding into cool whip and topped with roasted coconut ,almonds and pistachios
Wow, That sounds fantastic! Do you have a photo you could share?