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Delicious pistachio pudding cake with a creamy frosting and pistachio garnish

Pistachio Pudding Cake

A bright, nutty, and simple cake made from a boxed pistachio pudding mix, yielding a moist and flavorful dessert that's perfect for potlucks or weeknight celebrations.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box pistachio pudding mix Reputable brand recommended for consistent flavor and color.
  • 1 cup milk Use room-temperature for best results.
  • 1/2 cup vegetable oil Neutral oils like canola or sunflower work best.
  • 4 large eggs Room temperature for better emulsion.
  • 1 cup all-purpose flour Unbleached for reliable texture.
  • 1/2 cup granulated sugar Adjust to taste as the pudding mix provides sweetness.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract Enhances flavor.
  • to taste chopped pistachios for garnish Add right before serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan thoroughly.
  2. In a large bowl, combine the pistachio pudding mix, milk, and vegetable oil. Mix until smooth.
  3. Add the eggs one at a time, beating well after each addition.
  4. In a separate bowl, sift together the flour, sugar, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
  5. Fold in the vanilla extract.
  6. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 30–35 minutes or until a toothpick comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Garnishing
  1. Garnish with chopped pistachios before serving.

Notes

Store in an airtight container for up to 4 days or freeze for up to 3 months. For a nut-free option, omit chopped pistachios.