Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 12 Servings
This was by far the best Pistachio Pudding Cake I have ever tasted! I am so excited to share this recipe with you today! Enjoy this moist cake in just an hour! Invite your friends over and surprise them with this delicious treat!
Ingredients:
1/2 c canola oil
1/2 c chopped walnuts
1 package (3.4 oz) of instant pistachio pudding mix
1 c of club soda
4 large Eggs
1 package yellow cake mix (regular size)
Icing:
1/2 c chopped walnuts
2 tsp confectioners’ sugar
1 package (3.4 oz) of instant pistachio pudding mix
3/4 c cold 2% milk
1 c cold heavy whipping cream
Directions:
1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.
2. Apply cooking spray to a 10-inch fluted tube pan.
3. Add the eggs, pudding mix, oil, soda, and cake mix into a large mixing bowl. Beat for about 2 minutes until well blended.
4. Add the walnuts, then stir until well incorporated.
5. Transfer the batter to the prepared pan and spread it evenly.
6. Place the pan inside the preheated oven and bake the batter for about 40 to 45 minutes or until a toothpick comes out clean after inserting it in the middle.
7. Remove the cake from the oven and allow it to cool for a few minutes at room temperature.
8. Meanwhile, add milk, cream, confectioners’ sugar, and pudding mix into a large mixing bowl. Beat until they form stiff peaks.
9. Add the frosting over the cake and spread it evenly.
10. Sprinkle walnuts on top of the cake.
11. Place the cake inside the fridge to chill.
12. Serve and enjoy!
Notes:
You can use a 13×9-inch baking dish for this recipe.
Place any leftovers in an airtight container, then place them inside the fridge.
Nutrition Facts
1 slice: 482 calories, 28g fat (8g saturated fat), 99mg cholesterol, 555mg sodium, 53g carbohydrate (33g sugars, 1g fiber), 7g protein.
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