Homemade Pistachio Pudding Cake

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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

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Instructions

1. Prepare the cake batter
2. Preheat your oven to 350°F (175°C).
3. Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
4. In a large mixing bowl, combine the cake mix and pistachio pudding mix.
5. Add the eggs, milk, oil, and almond extract.
6. Using an electric mixer, beat on medium speed for about 2 minutes until the batter is smooth and well combined.
7. If using, fold in the chopped pistachios.
8. Bake the cake
9. Pour the batter evenly into the prepared pan(s).
10. 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.
11. Allow the cake to cool completely in the pan before adding the frosting.
12. Make the frosting
13. In a medium bowl, whisk together the pistachio pudding mix and cold milk for about 2 minutes, until the mixture begins to thicken.
14. Gently fold in the whipped topping until the frosting is smooth and fluffy.
15. Assemble and serve
16. Spread the frosting evenly over the cooled cake.
17. Sprinkle with additional chopped pistachios for garnish.
18. Refrigerate the cake for at least 1 hour before serving to allow the flavors to develop.

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Storage

Store the cake covered in the refrigerator for up to 4 days.

This cake tastes best when served chilled.

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