This pretty green pistachio pudding cake is unfailingly soft and tender, studded with chopped pistachios, and glazed with a sweet and shiny white icing. It’s the perfect St. Patrick’s Day dessert and an embarrassingly easy cake recipe to bake, made all in one bowl with box yellow cake mix and a package of instant pistachio pudding.
I don’t often use box cake mix, but after finding what appeared to be the easiest pistachio pudding cake recipe on Taste of Home, I was inspired. I kept the heart of the recipe, with box yellow cake mix, instant pistachio pudding, eggs, and chopped pistachios, but used butter instead of vegetable oil, whole milk in place of club soda, and swapped the pistachio pudding frosting for a simpler white icing. The result was a beautifully light and fluffy, nearly foolproof cake.
Adding pistachio pudding mix to the cake does three things: it imparts the subtlest pistachio flavor, tints the cake a pale green, and helps to keep the cake moist and tender. As a testament to that tenderness, my husband “covered” the cake by draping, oh I don’t know, a millimeter? sized piece of plastic wrap over the top of it, set it on the kitchen counter overnight, and it was still miraculously moist the next morning.
You can enhance the mild pistachio flavor by adding up to a teaspoon of almond extract to the batter or add 1 to 2 drops of green food coloring to make it a brighter, more vibrant green.
Pistachio Pudding Cake
- Flour for dusting your bundt pan
- 15 oz yellow cake mix
- 3.4 pz instant pistachio pudding mix
- 4 large eggs
- 1 c milk
- .5 c (1 stick) unsalted butter, melted and cooled (plus more for greasing your pan)
- .5 c ½ cup chopped pistachios
- 2 c 2 cups confectioners' sugar
- 2 tbsp milk
- 2 tsp 2 teaspoons vanilla extract
- .25 tsp ¼ cup finely chopped pistachios
- Preheat the oven to 350 degrees F. Grease and flour the bundt pan, tapping out the excess flour.
- In a large bowl, whisk the cake mix and pudding mix. Add the eggs, milk, melted butter, and beat on medium until combined. Stir in the pistachios. Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
- Make the icing: In a large bowl, whisk the powdered sugar, milk, and vanilla until smooth. It should be thick but spreadable. Add more milk if necessary, 1 tablespoon at a time. Spoon it over the top of the bundt cake and let it drip down the sides. Sprinkle the top with pistachios and serve.
1 slice of cake without icing: 10 WW Freestyle points
Adapted from Taste of Home