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. Mom used to make it for St. Patrick’s Day because it’s so green, but now I make it all the time. 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!
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.
Preheat oven to 350 degrees
Grease and flour a tube pan and set aside.
- 1 box of yellow cake mix
- 2 boxes of pistachio instant pudding mix
- oil – 1/2 cup
- water – 1/2 cup
- whole milk – 1/2 cup
- 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).
Bake for 45 minutes until top is cracking in several places. Remove and cool.
- 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.
Honestly, there is not a person I have served this to that isn’t surprised when they taste this delicious cake. See for yourself!