Prep time: 20 mins | Bake time: 40 mins + cooling | Servings: 12
You will not believe that this amazing cake is made from a cake mix! This is one of the easiest cakes you can whip up any time using a few simple ingredients. This recipe is a beauty and for keeps! Make this cake without a fuss and expect that this will come out perfect always!
Ingredients
1/2 c. canola oil
1 package yellow cake mix (regular size)
4 large eggs
1 package (3.4 oz.) instant pistachio pudding mix
1/2 c. chopped walnuts
1 c. club soda
Icing:
3/4 c. cold 2% milk
1 c. cold heavy whipping cream
2 tsp confectioners’ sugar
1/2 c. chopped walnuts
1 package (3.4 oz.) instant pistachio pudding mix
How to make Pistachio Pudding Cake
Step 1: Place the cake mix, pudding mix, eggs, soda, and oil in a large bowl. Beat everything for about 30 seconds at low speed. Adjust the speed to medium and continue beating for additional 2 minutes. Then, fold in the walnuts.
Step 2: Into a greased and floured 10-inch fluted tube pan, pour the batter. Place in a 350 degrees oven for about 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven when done and allow the cake to cool for about 10 minutes. Transfer to a wire rack and let the cake cool fully.
Step 3: Add the cream, milk, pudding mix, and confectioners’ sugar to a large bowl. Beat on high speed until stiff peaks form. Then, frost the cake and sprinkle it with walnuts. Chill in the fridge. Enjoy!
TIPS:
Ensure to use cold heavy whipping cream for the perfect icing. And do not forget the thickest cream clinging to the carton because we need the fat to whip the cream decently.
If desired, you can make the cake in a 13 x 9-inch baking dish.
Nutrition Facts:
1 slice: 482 calories, 28g fat (8g saturated fat), 99mg cholesterol, 555mg sodium, 53g carbohydrate (33g sugars, 1g fibre), 7g protein.
Ingredients
- 1/2 c. canola oil
- 1 package yellow cake mix (regular size)
- 4 large eggs
- 1 package (3.4 oz.) instant pistachio pudding mix
- 1/2 c. chopped walnuts
- 1 c. club soda
- Icing:
- 3/4 c. cold 2% milk
- 1 c. cold heavy whipping cream
- 2 tsp confectioners’ sugar
- 1/2 c. chopped walnuts
- 1 package (3.4 oz.) instant pistachio pudding mix
Instructions
Step 1: Place the cake mix, pudding mix, eggs, soda, and oil in a large bowl. Beat everything for about 30 seconds at low speed. Adjust the speed to medium and continue beating for additional 2 minutes. Then, fold in the walnuts.
Step 2: Into a greased and floured 10-inch fluted tube pan, pour the batter. Place in a 350 degrees oven for about 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven when done and allow the cake to cool for about 10 minutes. Transfer to a wire rack and let the cake cool fully.
Step 3: Add the cream, milk, pudding mix, and confectioners’ sugar to a large bowl. Beat on high speed until stiff peaks form. Then, frost the cake and sprinkle it with walnuts. Chill in the fridge. Enjoy!
Notes
TIPS: Ensure to use cold heavy whipping cream for the perfect icing. And do not forget the thickest cream clinging to the carton because we need the fat to whip the cream decently. If desired, you can make the cake in a 13 x 9-inch baking dish. Nutrition Facts: 1 slice: 482 calories, 28g fat (8g saturated fat), 99mg cholesterol, 555mg sodium, 53g carbohydrate (33g sugars, 1g fibre), 7g protein.
