Go Back
–+ servings
slice of pistachio cake topped with pistachio frosting and chopped pistachios on a white plate.

Pistachio Cake with Pudding Mix

Published by Kate
Pistachio lovers will adore this pistachio cake, topped with a cool and creamy pistachio frosting. Instant pudding mix creates the delightful green hue!
4.89 from 17 votes
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Cook Time 35 minutes
Refrigeration time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 15 servings
Calories 409 kcal

Ingredients
  

For the cake:

  • 1 package white cake mix
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 1 cup lemon-lime soda (like Sprite or 7-Up)
  • 1 cup vegetable oil
  • 3 eggs
  • ½ cup chopped pistachios

For the frosting:

  • 1½ cups cold milk
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 1 carton (8 oz) whipped topping, thawed
  • ¼ cup chopped pistachios

Instructions
 

  • Preheat oven to 350¨F. Grease a 13x9 inch baking dish with cooking spray.
  • In a large bowl, combine the white cake mix, 1 package of pudding mix, soda, vegetable oil, and eggs. Beat with a hand mixer on medium speed for 2 minutes. Stir in ½ cup chopped pistachios.
  • Pour into the prepared baking dish. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely.
  • Once the cake is cool, place the milk and the remaining package of pudding mix in a large bowl. Whisk until smooth. Let sit for 5 minutes (the pudding will firm up a bit). Then, fold in the whipped topping.
  • Spread the frosting on top of the cake. Sprinkle with chopped pistachios. Refrigerate for at least 30 minutes before serving to allow the frosting to firm up slightly.
  • Cut into slices and serve. Store any remaining cake in the refrigerator.

Notes

Make sure you are using instant pistachio pudding (not cook & serve). 
Want an extra green cake? Add a few drops of green food coloring to the cake batter and/or the frosting. (I did not do this—the color that you see in the photos is from the pudding mix only.)
You can replace the pistachios with chopped walnuts, if you'd like. 
The cake will keep for up to 5 days in the refrigerator. You can also freeze the cake for up to 3 months. 
You can make this into a layer cake by using two 9-inch cake pans. Bake the cakes for 20–25 minutes. You can also make it in a bundt pan (bake for 45–50 minutes). 

Nutrition

Calories: 409kcalCarbohydrates: 48gProtein: 5gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 36mgSodium: 463mgPotassium: 150mgFiber: 1gSugar: 34gVitamin A: 124IUVitamin C: 0.3mgCalcium: 130mgIron: 1mg
Keyword pistachio cake
Did You Make This Recipe?Please leave a star rating and comment below!