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Pistachio pudding cake + recipe

Pistachio Pudding Cake

Pistachio Pudding Cake

I made this cake over the Easter holiday. It seemed perfect for the occasion, and it was. Let me tell you why:

So you see in the photo it was made as a bundt cake. Now, in speaking with my mother, I was told that only immediate family was going to be doing Easter festivities. Let’s say, about 8 folks. This could easily have served that many with a few slices left over. I planned on taking a slice home with a sugar cookie from a basic recipe I found to enjoy while watching Game of Thrones.

As I was teaching my niece and nephew how to play the board game Sorry! (always a crowd favorite), evidently my father and brother were sneaking into the kitchen when no one was watching and slicing off hunks of cake with every clandestine trip. So much so that when it was time for me to prepare my to-go plate for departure, the plate was scraped clean of any trace of cake. That happened so fast I didn’t even see it… but my husband did, evidently. He told me the whole sordid tale as we were driving home of my family’s misdeeds against this delicious cake.

Remember… if you make this cake for a gathering, plan on making two if you’re wanting to take any home with you. A little insurance policy, let’s call it.

Original recipe link here, but I’m going to repost it for your convenience:

Ingredients:

Cake

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 4 eggs
  • 1 cup club soda
  • 1/2 cup canola oil
  • 1/2 cup chopped walnuts

Icing:

  • 1 cup cold heavy whipping cream
  • 3/4 cup cold 2% milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 2 teaspoons confectioners’ sugar
  • 1/2 cup chopped walnuts

Directions:

Cake:

  • In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Stir in walnuts.
  • Pour into a greased and floured 10-in. fluted tube pan.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Icing:

  • In a large bowl, beat the cream, milk, pudding mix and confectioners’ sugar on high until stiff peaks form.

For the finish:

  • Frost cake. Sprinkle the top with walnuts, and then refrigerate until serving. Yield: 12 servings.
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