Sunday, April 27, 2025

Pistachio Cake with Pudding Mix

 


I tried this recipe for strawberry rhubarb muffin squares, but ended up being disappointed. And the best way to get over disappointment is comfort food. (I mean, don’t quote me on that; I’m not a therapist or anything!) So I made this pistachio cake with pudding mix, which is stupid-easy because it’s all made from mixes. It’s really hard to say no to something that is both easy and delicious!

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 (I omitted them)

For the frosting
1½ cups cold lactose-free milk
1 package (3.4 oz) instant pistachio pudding mix
1 carton (8 oz) lactose-free whipped topping, thawed (I used CocoWhip)
¼ cup chopped pistachios

Preheat oven to 350 °F. Grease a 13×9 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.




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