Homemade Pistachio Pudding Cake
Ingredients
For the cake:
1 box (15.25 oz / 430 g) white cake mix
1 package (3.4 oz / 96 g) instant pistachio pudding mix
4 large eggs
1 cup (240 ml) whole milk
1/2 cup (120 ml) vegetable oil
1/2 teaspoon almond extract (optional, for deeper nutty flavor)
1/2 cup (65 g) chopped pistachios (optional, for added texture)
For the frosting:
1 package (3.4 oz / 96 g) instant pistachio pudding mix
1 1/2 cups (360 ml) cold whole milk
1 tub (8 oz / 227 g) whipped topping (Cool Whip or similar)
Additional chopped pistachios for garnish
Instructions
- Prepare the cake batter
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
- In a large mixing bowl, combine the cake mix and pistachio pudding mix.
- Add the eggs, milk, oil, and almond extract.
- Using an electric mixer, beat on medium speed for about 2 minutes until the batter is smooth and well combined.
- If using, fold in the chopped pistachios.
- Bake the cake
- Pour the batter evenly into the prepared pan(s).
- Bake for 30–35 minutes if using a 9×13-inch pan or 25–30 minutes for round pans, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before adding the frosting.
- Make the frosting
- In a medium bowl, whisk together the pistachio pudding mix and cold milk for about 2 minutes, until the mixture begins to thicken.
- Gently fold in the whipped topping until the frosting is smooth and fluffy.
- Assemble and serve
- Spread the frosting evenly over the cooled cake.
- Sprinkle with additional chopped pistachios for garnish.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to develop.
Storage
Store the cake covered in the refrigerator for up to 4 days.
This cake tastes best when served chilled.