Pistachio Pudding Cake
This ultra moist pistachio pudding cake is a nostalgic classic made with cake mix and instant pudding for an incredibly soft, tender crumb. Lightly nutty, fluffy, and perfect for holidays or potlucks, it’s the kind of retro dessert that always disappears first.
Ingredients
Cake Batter
- 1 box yellow cake mix
- 1 box instant pistachio pudding mix not cook and serve
- 4 large eggs
- 1 cup vegetable oil
- 1 cup lemon lime soda
- 1/2 cup chopped pistachios optional for added texture
Optional Pistachio Whipped Frosting
- 1 container whipped topping
- 1 box instant pistachio pudding mix
- 1 cup cold milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan or a Bundt pan thoroughly.
- In a large mixing bowl, combine the yellow cake mix and instant pistachio pudding mix.
- Add the eggs, vegetable oil, and lemon lime soda. Mix until smooth and fully combined, being careful not to overmix.
- Fold in chopped pistachios if using. Pour the batter evenly into the prepared pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. If using a Bundt pan, baking time may extend to 50 minutes.
- Allow the cake to cool completely on a rack before frosting.
- For the optional frosting, whisk together instant pistachio pudding mix and cold milk until thickened. Fold in whipped topping until smooth, then spread evenly over the cooled cake.
Notes
Always use instant pudding mix, not cook and serve, for proper texture. Mix just until combined to avoid a dense crumb. The cake often tastes even better the next day as moisture distributes evenly. Store frosted cake in the refrigerator for up to 5 days or freeze unfrosted cake tightly wrapped for up to 3 months.