Pistachio Pudding Cake

 

Looking for a simple but delicious way to add a little green to your table? Whether it’s a St.Patrick’s treat or just an extra bit of decor for a birthday party, this Pistachio Cake is perfect on any table! 

This classic pudding style cake is made from ingredients you probably already have in your kitchen. Add to that a pudding frosting (an old-fashioned twist on buttercream) and you have a cake that aims to please. Don’t discount the simplicity of this recipe; the cake is so delicious you might even need to bake two!

Pistachio Pudding Cake

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Prep Time: 10 minutes Cooking Time: 20 minutes

Ingredients

  • Cake:
  • 1 boxed cake mix (white cake)
  • 3 large eggs
  • 1 3.4oz package of instant pistachio pudding
  • 1 cup of Sprite
  • Frosting:
  • 1 3.4oz package of instant pistachio pudding
  • 1 ½ cup cold milk
  • 1 8 oz. container of Cool Whip
  • ½ cup Crushed Pistachios

Instructions

1

1. Preheat the oven, using your cake mix as a guide (Usually 350°F). Grease and line your pan with parchment paper. This recipe works well in a 9x13 pan as well as 2 smaller 8 inch round cake pans.

2

2. In a medium size bowl, mix together cake mix and pudding mix. While whisking, slowly pour in eggs and sprite. Mix to combine.

3

3. Scrape batter into pan(s) and smooth off the top.

4

4. Bake according to your cake mix directions or until a toothpick comes out clean from the center (For a 9x13 pan, 19-21 minutes). Allow to cool for 30 minutes. The frosting is quite loose, so you will want it to be completely room temperature.

5

5. While the cake is baking, make the pudding according to the box directions. Allow to set up in the refrigerator for 5 minutes.

6

6. Fold Cool Whip into the pudding mixture, making the frosting. Allow to chill in the refrigerator for 20 minutes before frosting.

7

7. Once the cake is cool and frosting has been chilled, frost cake! This cake can be made into an elegant sheet cake or a 3 layer cake.

8

8. Top with chopped pistachios and serve!

9

TIP: If you’ve never worked with pudding frosting then you should know that it is more runny than a regular buttercream frosting. This is why it’s important to keep the cake chilled and only begin frosting the cake once it is completely cool.

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14 Comments

  • Reply
    Birthday Time! | chroniclesofahoosierfoodie
    September 27, 2012 at 11:17 am

    […] honor of the enormity of the occasion I was on the hunt for the perfect cake and I found it in this Pistachio Pudding Cake. She loves pistachios almost as much as she loves sour cream (she realllyyyyy loves sour […]

  • Reply
    Sharon
    November 30, 2016 at 7:59 pm

    Wondering if Ginger Ale could be substituted for the Sprite or if there’s a reason Sprite needs to be used? Thanks!

    • Reply
      Heather Smith
      December 13, 2016 at 1:22 pm

      you can, gingerale just has some additional flavors. but if you like the flavor why not!

  • Reply
    Roseann
    January 2, 2017 at 7:42 pm

    Can you use 7 up instead of sprite

    • Reply
      Heather Smith
      February 21, 2017 at 5:13 pm

      yes!

  • Reply
    Kayla
    January 15, 2017 at 4:23 pm

    Could you use diet sprite

    • Reply
      Heather Smith
      February 21, 2017 at 5:12 pm

      yes!

  • Reply
    Chris
    March 15, 2017 at 8:47 pm

    I’ve made it with Vernors. Excellent! Does it matter if the sprite is flat?

    • Reply
      Heather Smith
      April 4, 2017 at 11:47 am

      I’ve never tried it with flat soda,I would think the bubbles might help a bit though!

  • Reply
    Tawnya Spence
    August 14, 2018 at 9:15 am

    I’ve made a very similar cake like this ,but used club soda,comes out so moist and delicious…

  • Reply
    Anna Dingle
    December 26, 2019 at 8:29 am

    I made this for Christmas and it was a huge hit! Very moist and delicious.

  • Reply
    Anna Dingle
    January 4, 2020 at 12:24 pm

    We love this cake…..the flavor and its so moist!

    • Reply
      connie
      February 20, 2020 at 11:50 am

      Oh we’re so glad you loved it!

  • Reply
    Lisa
    February 7, 2021 at 7:41 am

    All the other recipes for pistachio cake require 1/2 to 3/4 cup of oil… this is the only one that doesn’t.. why isn’t it necessary here? I prefer NOT to use oil but how does this recipe get away with that??

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