Pistachio Pudding Cake Recipe

This insanely moist Pistachio Pudding Cake is a crowd-pleaser guaranteed to have everyone begging for more! Created for a pistachio-loving mom, this recipe features a ridiculously delicious, easy-to-make frosting (the same method works for all frostings – just change the pudding flavor!). Get ready for rave reviews – it's that good! This recipe uses instant pudding mix for best results.

Prep Time 20 mins
Cook Time 60 mins
Calories 611.9 kcal
Protein 16g
Rating 4.5 (4 Reviews)
Pistachio Pudding Cake 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pistachio Pudding Cake

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How to Make Pistachio Pudding Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, combine the dry cake mix, instant pistachio pudding mix, and baking powder. Mix well.
  3. Add the eggs, oil, and milk to the dry ingredients. Mix until just combined. Do not overmix.
  4. Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  5. Let the cake cool completely in the pan before frosting.
  6. While the cake cools, prepare the frosting: In a medium bowl, beat the butter until light and fluffy. Gradually add the powdered sugar and instant pistachio pudding mix, beating until smooth and creamy. Add milk as needed to reach desired consistency.
  7. Once the cake is completely cool, frost generously and enjoy!

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

107g

Fat

107g

Carbs

13g