Pistachio Pudding Cake By Kelly Miller • January31,2019 • 16 Comments 942 Jump to Recipe Jump to VideoPistachio Pudding Cake uses yellow cake mix with instant pistachio pudding in the batter with a sweet glaze for a fantastic dessert cake! Pistachio Pudding Cake is exactly how it sounds – cake batter flavored with pistachio pudding in the mix! Adding dry instant pudding to boxed cake mixes is an easy way to take store bough cake mix to the next level! Do you use dry pistachio pudding mix in this recipe? Yes – just mix in the dry instant pudding mix into the cake batter before adding the other ingredients. Where can instant pistachio pudding mix be found in grocery stores? Check the dessert aisle for the section with the other jello and instant pudding mixes. Pistachio is a popular flavor, look for the tell tale green box! What kind of cake mix is used in this recipe? You can use name brand, but I tend to use store brand yellow cake mix. I don’t notice the difference and it’s usually about 60% of the name brand price! How to make Pistachio Pudding Cake: Stir together the dry cake mix and the dry instant pudding mixes. Add in oil, water, and eggs, and beat with an electric mixer until smooth. Spread batter into a bundt pan that has been sprayed with non stick cooking spray. Bake and cool completely. Whisk powdered sugar, milk, and butter together until smooth. Drizzle over cooled cake before slicing and serving. Pistachio pudding makes me think of my childhood and combining it with the flavor of a yellow cake is fantastic! The entire family will adore this dessert recipe! Some more favorite cake mix recipes: Cake Mix Rhubarb Cobbler – sweet & tangy! Sunrise Cinnamon Bread – one recipe makes two loaves of sweet bread! Easy Cinnamon Roll Cake – great for a special occasion breakfast If you liked this recipe for Pistachio Pudding Cake, leave a comment and a rating below this post! Pistachio Pudding Cake Pistachio Pudding Cake recipe made with cake mix, instant pistachio pudding mix, and a sweet frosting glaze. 3.50 from 10 votes Print Pin Rate Course: DessertCuisine: AmericanKeyword: pistachio cake recipe, pistachio pudding cake recipe Prep Time: 15 minutes minutesCook Time: 50 minutes minutesTotal Time: 1 hour hour 5 minutes minutes Servings: 12 servings Calories: 393kcal Author: Kelly Miller Ingredients▢ 16.5 oz box yellow cake mix dry▢ 2 3.4 oz boxes instant pistachio pudding mix dry▢ 1 cup water▢ 3/4 cup oil▢ 3 eggsFor frosting:▢ 1 cup powdered sugar▢ 3 tbsp milk▢ 1 tbsp softened butter InstructionsIn a large mixing bowl, stir together the dry cake mix and the dry pudding mixes.Beat in oil, water, and eggs until batter is well combined.Pour into a greased bundt pan. Bake at 350 degrees for 50 - 55 minutes, or until a cake tester comes out clean. Cool completely.In a small bowl, stir confectioner’s sugar, butter, and milk together until smooth.Pour over cooled cake and allow glaze to harden before serving. Video NutritionCalories: 393kcal | Carbohydrates: 57g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 542mg | Potassium: 38mg | Sugar: 41g | Vitamin A: 95IU | Calcium: 95mg | Iron: 1mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 942
Lisa @ Garnish with Lemon says September 9, 2014 at 11:18 am Wishing I had a slice now to eat with my coffee! Reply
Chelle Lumpkin says September 9, 2014 at 2:37 pm gonna tell you now, when you get to the soy sauce part, do not, I repeat, DO NOT add the whole 1/2 cup of light soy sauce. it will be very salty to taste, you might not even want the soy sauce but do the ginger and the garlic and the green onion. Reply
Tonia@thegunnysack says September 9, 2014 at 3:01 pm Looks fantastic! My MIL loves pistachio pudding and I'll bet she would love this cake! Reply
Gina | Running to the Kitchen says September 9, 2014 at 9:39 pm this looks so moist and delicious! Reply
ITheeCook says September 10, 2014 at 11:37 am I love this cake. I make it all the time! I add a little bit of almond extract to boost the flavor a bit. Reply
Kelly @ Mostly Homemade Mom says September 10, 2014 at 1:39 pm That sounds like such a great addition, I'll have to try that next time! Reply
Kelly @ Mostly Homemade Mom says September 10, 2014 at 1:39 pm My parents love pistachio too – they went crazy for this cake! Reply
Kelly @ Mostly Homemade Mom says September 10, 2014 at 1:40 pm Me too, Lisa. It was gone in minutes around here, haha! Reply
Celeste @The Whole Serving says September 13, 2014 at 1:29 pm Look so, so, so moist, great side with a cup of coffee. Reply
Heidi Kratcha says November 16, 2014 at 7:08 pm I should've read the comments before making this. I didn't have low sodium soy sauce and it was too salty. I think even with low sodium it would be too much. I added some sweet and sour sauce and sesame oil to cut down the saltiness. Next time I make it I'm using turkey instead of pork too. Reply
Naomi Walker says December 21, 2014 at 5:21 pm I'm trying this tonight using coconut aminos in place of the soy sauce. Can't wait to see how it turns out! Reply
Karen says January 21, 2015 at 7:08 pm Made this for New Years Eve and it was a huge hit. I made rice on the side and took the egg roll wrappers and cut in 4's and fried to serve with it. Everyone liked it with the rice the best. I did not measure my soy sauce just kept adding as it cooked in my crock pot until I got to the taste I like. Cooked on low in crock pot for about 2-3 hours, until the cabbage was cooked to liking. The wrappers are amazing with it. Love this recipe. Am making again this week by request. 🙂 Reply
Donna M Peterson says May 21, 2015 at 11:33 pm I love shrimp egg rools. So I think I will try this with some tiny shrimp!! Reply
Nadia Santos says May 25, 2015 at 3:47 am Looks deliciousss… Definitely gonna try it.. Thanks for the recipe. NadiaCustomer recommendations for Bellevue Janitorial Services website Reply