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Pistachio Pudding Cake

Who doesn’t love pudding cake? It’s one of my favorites. So moist and creamy. Add in a little pistachio and it’s a pleasant surprise!

Pistachio Pudding Cake

Ingredients:
Cake:
1 white cake box
3 eggs
1 small package of instant pistachio pudding
1 cup of Sprite

Frosting:
1 small package of instant pistachio pudding
1 8 oz. container of Cool Whip
(optional) 1 cup of crushed pistachios

Equipment Needed:
2 mixing bowls
Spatula
Fat Daddio’s round cake pan
Cake stand

Step 1:

Pour all of the ingredients to make the cake into a mixing bowl, adding the Sprite last. (This is one of the parts that kids love! The chemical reaction of the Sprite makes your bowl fill up with green fizz!)

Step 2:

Mix all of the ingredients together and then bake the cake using the directions from the box.

Step 3:

While letting your cakes cool, mix the box of instant pistachio pudding using half a cup less milk than directed and chill. When the pudding is ready, add the 8 oz. container of Cool Whip to it.

*NOTE: Let your cakes cool in the freezer. It really helps the pudding frosting to stick to them. Also, the less milk you use to make the pudding for the frosting, the thicker your frosting will be.

Mix the Cool Whip and pistachio pudding together. Let cool in the refrigerator for a few minutes.

Step 4:

Place the first layer of cake onto a cake stand and add frosting on top, then let chill for a few minutes. Repeat this until all of the layers of cake have frosting on top. Let the cake chill for about 15 minutes.

Step 5:

After the cake has chilled, then proceed to frost the rest of it, adding more to the top and covering the sides. Sprinkle the crushed pistachios on top of the cake.

*NOTE: If you’ve never worked with pudding frosting then you should know that it is more runny than a regular butter cream frosting. This is why it’s important to keep the cake chilled. If you are not going to eat the cake right away, I would suggest making it in a regular 9 x 13″ pan. A pudding cake will keep longer this way.

Serve chilled and enjoy!

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10 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…

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