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Easy Pistachio Pudding Cake

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Pistachio Pudding Cake Recipe : This is the best and easiest pudding cake recipe! It can be made with yellow or white cake mix and baked into a sheet cake or in a bundt pan. The instant pistachio pudding along with the lemon lime soda makes this one moist and delicious. I added green food coloring to make it a fun festive spring dessert, too.

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Pistachio Pudding Cake Recipe

There are lots of pudding cake recipes out there, and through the years I’ve tried all sorts of ways to make them while my boys served as taste testers.

I like to make them because they’re easy to bake up when you’re looking for a quick cake recipe in a hurry. Plus, I can always whip up one just by keeping instant pudding, a box of cake mix, and a few of those basic baking ingredients on hand.

I really like this particular recipe for pistachio pudding cake for its nutty flavor. Some recipes add a little almond flavoring to give it an even nuttier flavor, but I think the instant pistachio pudding mixed in both the frosting and the cake batter itself gives it just enough of a mild pistachio flavor to not overwhelm the rest of the flavors. So if you love a good bowl of pistachio ice cream, this may be the cake you’ve been waiting for.

Bundt Cake or Sheet Pan

I usually make pudding cake recipes in my 9 x 13 baking dish, but you can also made this one into a bundt cake, too. I just like the proportion of frosting to cake on the sheet pan better. Still, you can try it either way.

Ingredients for the cake batter

  • yellow cake mix
  • instant pistachio pudding
  • eggs
  • lemon lime soda
  • oil
  • green food coloring

Optional Ingredient: crushed pistachios just to sprinkle across the top.

I use 7up for the lemon lime soda, but you can use any similar lemon lime soda of your choice. No 7up? You can just use a cup of milk instead.

Directions:

Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with nonstick spray. In a large bowl, combine all ingredients and mix with electric mixer on medium speed for about 3 minutes. Pour into the prepared baking dish. Bake for about 25 -30 minutes or until inserted toothpick comes out clean to indicate the cake is done. Allow the cake to cool completely.

While the cake is cooling, take the whipped topping out of the freezer and set aside to thaw.

What you’ll need for the Frosting:

Ingredients

  • instant pistachio pudding
  • milk
  • frozen whipped topping
  • 5 – 6 drops of green food coloring

Frosting Directions

Pour the other box of instant pistachio pudding mix into a mixing bowl. Add milk (make sure it’s cold) and stir these together until combined. Fold in the thawed whipped topping. Add a few drops of the green food coloring to create a nice green frosting. Spread the frosting over the cooled cake. You can sprinkle a few crushed pistachios over the top of the cake, too.

You can really make any kind of sheet cake using a cake mix and instant pudding, so don’t be afraid to just give your own ideas a try.

This pistachio pudding cake is one that’s a favorite for St. Patrick’s Day and Easter. Anyone else thinking spring green? Just scroll to the bottom to print your own copy and don’t forget to pin it to Pinterest to save to your favorite easy desserts, too.

Happy Cooking! Enjoy!

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Pistachio Pudding Cake

This is the easiest pudding cake recipe and with the green food coloring, it's perfect for seasonal celebrations! It can be made with yellow or white cake mix and baked into a sheet cake or in a bundt pan.
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Servings 12

Ingredients

  

  • 1 box yellow cake mix
  • 1 (3.4 oz) box instant pistachio pudding mix
  • 3 large eggs
  • 1 cup lemon lime soda
  • 1 cup oil
  • 6-8 drops green food coloring

FROSTING INGREDIENTS

  • 1 (3.4 oz) box instant pistachio pudding mix
  • ½ cup cold milk
  • 1 8 oz. tub frozen whipped topping
  • 5-6 drops green food coloring

Instructions

 

  • Preheat the oven to 350°
  • Spray a 9 x 13 baking dish with nonstick spray.
  • In a large bowl, combine cake mix, 1 box of instant pudding mix, eggs, soda, oil, and green food coloring and mix with electric mixer on medium speed for about 3 minutes.
  • Pour into the prepared baking dish.
  • Bake for about 25 -30 minutes or until inserted toothpick comes out clean to indicate the cake is done.
  • Allow the cake to cool completely. While cooling, take the whipped topping out of the freezer and set aside to thaw.

For the Frosting

  • Pour the other box of instant pistachio pudding mix into a mixing bowl.
  • Add 1/2 cup of cold milk and stir these together until combined.
  • Fold in the whipped topping.
  • Add 5-6 drops of green food coloring and stir until color is evenly distributed througout the frosting.
  • Spread the frosting over the cooled cake.

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