From my mom’s kitchen comes this incredibly delicious and easy to make Pistachio Pudding Cake recipe. If you like pistachios, this one is for you. I updated it a bit since the recipe is from when I was a kid ( a looooooonnng time ago) but all the goodness is kept intact.

The best thing about this Pistachio Pudding Cake is how moist it is without getting too dense. Trust me, once you make this cake it will be one of your family favorites. I made it when the kids were little, and now they beg for it all the time. It’s officially been elevated to Special Occasion Status!

Sometimes I feel a little sheepish taking shortcuts, and then I remember how much time it saves thanks to my friend Betty.

Pistachio Pudding Cake

Ok first of all, do NOT give me a bad time for all the shortcuts in this recipe. Seriously, can’t we all use a little more time in our lives for things other than making cake batter from scratch? Besides, my good old friend Betty Crocker has been looking for a comeback.

This Pistachio Pudding Cake is so easy and fast to make, you can have it on the table in a couple of hours.

Cake

Preheat oven to 350 degrees

Grease and flour a tube pan and set aside.

I updated Mom’s recipe by adding a roasted/salted pistachio nuts for a little savory and sweet combo.

Mix together:

• 1 box of yellow cake mix
• 2 boxes of pistachio instant pudding mix
• 1/2 cup oil
• 1/2 cup water
• 1/2 cup whole milk
• 5 eggs
• 1 tsp almond extract
• 1/4 cup poppy seeds

Combine all ingredients in a bowl for about 2 minutes. Do not overmix or the cake will get turn out tough and dense! (I learned this the hard way, and the first bite practically bent my fork).

Sometimes the kids get into the act, like Ava helping me mix the Pistachio Pudding Cake batter.

Bake for 45 minutes until top is cracking in several places. Remove and cool.

Fresh from the oven, the Pistachio Pudding Cake is cracked on top and delicious inside.

Frosting

• 2 cups heavy cream
• 1 box pistachio instant pudding mix

Beat ingredients together in a bowl until thick and spreadable. Frost cooled cake and serve with a sprinkle of roasted and salted pistachios for the sweet/salty combination. Or not. We like it both ways.

My Mom’s recipe for Pistachio Pudding Cake is one for the books.

Honestly, there is not a person I have served this to that isn’t surprised when they taste this delicious cake. See for yourself!

My Mom and Pop on their wedding anniversary in 1974, about the time this cake recipe was brought on to the scene. Get a load of that pantsuit, but man was Anne Bailey a great cook!