Description
This pistachio pudding cake provides a moist, nutty dessert option ideal for St. Patrick’s Day or anytime you want a simple cake with a festive touch.
Ingredients
Scale
- 1 box (approximately 15.25 ounces or 432 g) vanilla cake mix
- 3.4 ounces (96 g) instant pistachio pudding mix
- 3 large eggs
- 1 cup (240 ml) vegetable or canola oil
- 1 cup (240 ml) cold milk
- Optional: Green food coloring, a few drops
- 8 ounces (227 g) whipped topping (such as Cool Whip)
Instructions
- Step 1: Preheat your oven to 350°F (177°C). Prepare a 9×13-inch baking dish by spraying it thoroughly with nonstick spray.
- Step 2: In a medium bowl, combine the vanilla cake mix and the instant pistachio pudding mix. Stir together until evenly combined.
- Step 3: Add the eggs, oil, and cold milk to the dry mixture. Stir gently and only until just combined to avoid a dense cake. Mixing time should be about 30 seconds after adding wet ingredients.
- Step 4: If a more vibrant green cake is desired, add a few drops of green food coloring to the batter and gently mix to incorporate evenly. This step is optional.
- Step 5: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes. Rotate the baking dish halfway through the baking time to ensure even browning. To test doneness, insert a toothpick into the center of the cake—if it comes out clean, the cake is done.
- Step 6: Remove the cake from the oven and allow it to cool completely in the pan before frosting. Cooling fully prevents the frosting from melting and ensures proper texture.
- Step 7: In a mixing bowl, combine the instant pistachio pudding mix with ½ cup (120 ml) cold milk. Stir until smooth and creamy but not runny.
- Step 8: Gently fold the thawed whipped topping into the pudding mixture. Stir carefully to preserve a light, airy texture. If the topping appears too thin, add an additional 2 tablespoons (approximately 15 g) of pistachio pudding mix 5 minutes after mixing in the whipped topping.
- Step 9: Spread the prepared frosting evenly over the cooled cake. For added texture and appearance, sprinkle crushed unsalted, shelled pistachios on top as garnish.
Notes
- Room Temperature: Store the cake in an airtight container at room temperature up to 2 days. Keep away from direct sunlight or heat.
- Refrigeration: Cover with plastic wrap or place in an airtight container and refrigerate up to 5 days. Remove from refrigerator and bring to room temperature before serving.
- Freezing: Wrap cake tightly in plastic wrap, then place in a freezer-safe container and freeze up to 3 months. Thaw overnight in the refrigerator before serving.
- Avoid overmixing the batter after adding wet ingredients to prevent the cake from sinking in the middle. Mix only until just combined, about 30 seconds.
- Rotate the baking dish halfway through baking to prevent uneven browning.
- For a stronger pistachio flavor, add 1 teaspoon (5 ml) of pure pistachio extract to the batter before pouring into the pan.
- If frosting starts melting while spreading, chill it for 10 minutes before applying to maintain structure and avoid a runny finish.
- Serve at room temperature or gently warm cake slices in a microwave for 10 to 15 seconds if desired. Avoid overheating to maintain moistness.
- Serve slices topped with additional whipped cream or vanilla ice cream for added richness.
- Accompany the cake with a light fruit salad or fresh berries to balance sweetness.
- For special occasions, make mini pistachio cupcakes or layer cakes using this batter.
- Consider layering pieces in a trifle with fruit and whipped cream for a festive dessert option.
- Drizzle with chocolate ganache or pistachio frosting for extra flavor and garnish with crushed pistachios.
- Substitute regular milk with almond or coconut milk for a lighter variation, but avoid reduced fat options to retain moist texture.
- Use a 1:1 gluten-free flour replacement if needed, though the recipe originally uses a boxed vanilla cake mix which is not gluten free.
- Use shelled, unsalted pistachios for garnish to add a crunchy texture that contrasts the moist cake.
- Choose a high-quality vanilla cake mix and instant pistachio pudding mix for balanced flavor and texture.
- Use unsalted butter at room temperature if substituting oil, noting this will change moisture slightly.
- Use large eggs at room temperature to help the cake rise and keep a fluffy crumb.
- Check expiration dates on baking powder and pudding mix to ensure proper rising and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg