Typed recipe for Pistachio Cake
by: salvagedrecipes

Pistachio Pudding Cake with Whipped Cream Frosting

Pistachio Cake
This Pistachio Cake is a nostalgic, vibrant green bundt-style dessert made with white cake mix and instant pistachio pudding for both moisture and flavor. The unique combination of eggs, oil, milk, and water creates a soft, rich crumb, while the pistachio pudding adds a nutty depth. Finished with a light pistachio-flavored whipped topping, it's a visually striking and deliciously fluffy treat, ideal for potlucks, holidays, or a charming retro dessert spread.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 430 kcal

Ingredients
  

For the Cake:

  • 1 pkg white cake mix (Betty Crocker or Duncan Hines)
  • 2 pkg pistachio instant pudding mix
  • 5 eggs
  • ½ cup milk
  • ½ cup water
  • ½ cup vegetable oil

For the Frosting:

  • ½ pint heavy cream (whipped)
  • 8 oz Cool Whip
  • 1 pkg pistachio instant pudding mix

Instructions
 

Step 1: Preheat & Prepare Pan

  • Preheat oven to 350°F.
  • Grease and flour a tube pan or bundt pan.

Step 2: Mix the Cake Batter

  • In a large bowl, combine white cake mix, pistachio pudding, eggs, milk, water, and oil.
  • Beat with a mixer for 2–3 minutes until smooth and well combined.

Step 3: Bake

  • Pour batter into the prepared pan.
  • Bake for 1 hour at 350°F or until a toothpick inserted comes out clean.

Step 4: Cool

  • Let the cake cool in the pan for 15 minutes.
  • Turn out onto a wire rack and allow to cool completely.

Step 5: Make the Frosting

  • In a large bowl, fold together whipped heavy cream, Cool Whip, and pistachio pudding mix until fully combined and fluffy.

Step 6: Frost the Cake

  • Once the cake is fully cooled, spread frosting evenly over the top and sides.
  • Refrigerate until ready to serve.

Tips

  • Toast chopped pistachios and sprinkle over the frosting for texture
  • Bake in a Bundt pan for a more decorative presentation
  • Substitute water with club soda for a lighter crumb
  • Chill the cake before frosting for cleaner slices
  • Add almond extract (½ tsp) to enhance nut flavor
  • Serve with fresh berries for contrast
  • Use sugar-free pistachio pudding for a lighter version
  • Make one day ahead, the flavor improves overnight

Nutrition

Calories: 430kcalCarbohydrates: 46gProtein: 7gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 105mgSodium: 420mgPotassium: 190mgFiber: 1gSugar: 30gVitamin A: 520IUVitamin C: 0.6mgCalcium: 95mgIron: 1.6mg
Keyword holiday dessert, pistachio, pudding mix cake, retro baking, tube cake, vintage dessert, whipped frosting
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