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Pistachio Pudding Cake
Pistachio Pudding Cake recipe made with cake mix, instant pistachio pudding mix, and a sweet frosting glaze.
Course Dessert
Cuisine American
Keyword pistachio cake recipe, pistachio pudding cake recipe
Prep Time 15 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings 12 servings
Calories 393kcal
- 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 eggs
For frosting:
- 1 cup powdered sugar
- 3 tbsp milk
- 1 tbsp softened butter
In 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.
Calories: 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