Best Pistachio Pudding Cake Recipes

PISTACHIO PUDDING CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

JELLO PISTACHIO PUDDING CAKE

Steps:

• Combine all ingredients in large bowl.
• Beat at medium speed for 2 minutes.
• Pour into greased and floured 10" tube bundt pan.
• Bake at 350 for 50-55 minutes or until cake springs back when lightly pressed.
• Cool in pan for 15 minutes.
• Remove from pan, finish cooling on rack. Top with glaze of icing sugar and a tablespoon or two of hot water.

GRAMMIES PISTACHIO PUDDING AND PINEAPPLE CAKE

Steps:

• Mix cake according to directions using juice from crushed pineapple added to water to equal recommended water amount (or use all pineapple juice).
• Grease or spray a 13x9 cake pan. Pour batter into pan and bake at 350°F for 30 to 35 minutes. Allow to cool thoroughly!
• Topping:
• Mix together milk, Jell-O pistachio instant pudding mix and cream cheese. Frost cooled cake. Add crushed pineapple to top of cream cheese topping. Top with Cool Whip.

PISTACHIO PUDDING GINGER ALE CAKE

Steps:

• Combine cake ingredients; mix about 5 minutes on medium speed.
• Spray two 9-inch cake pans with cooking spray; evenly divide the batter between pans.
• Bake at 350º for 20 minutes.
• Cool completely before frosting.
• Frosting: combine all ingredients; stirring by hand.
• Frost cake and refrigerate.

PISTACHIO PUDDING MUG CAKE

Steps:

• 1. Mix all the ingredients until combined.
• 2. Pour batter into a greased microwavable (standard size) coffee mug.
• 3. Microwave at highest setting for aproxiamtely 90 seconds. Please note that cooking times vary depending on your microwave and you will need to watch the batter as it cooks. I find that once you notice the batter rise to it's highest point, give it an additional 20 seconds in the microwave and quickly check to see if the cake springs back when you press the center of the batter. If it does not spring back, microwave at 15 second intervals and checking every time until it does so. Do not over-cook otherwise it'll dry out.

HOLIDAY PISTACHIO AND COCONUT PUDDING CAKE

Steps:

• Shred the coconut flakes finer by putting them in a Cuisinart for a couple of minutes. Melt the coconut oil. The coconut oil comes in a jar and can be found near the other oils in the grocery store. Just scoop out the amount you need into a microwave safe bowl, and then microwave it for a minute or so to melt it.
• Mix the cake mix, soda, eggs, pudding mix, melted coconut oil and finely shredded coconut in a mixer on low speed until combined. Mix an additional 3 minutes on medium speed.
• Oil the bottom and sides of two standard round cake pans. Divide the thick cake batter evenly between the two, smoothing out the batter on top. Bake at 350 degrees for 20-25 minutes until a toothpick inserted comes out clean.
• After the cakes have been out of the oven for 15 minutes, remove them from the pans and let them cool on cooling racks.
• While the cakes are cooking, make the frosting. Mix the cream cheese in a mixer for 2-4 minutes until it is fluffy and light. Add the powdered sugar and pudding mix and continue to mix for another minute until combined. Add the milk and mix until creamy about one minute.
• Fold the Cool Whip into the cream cheese mixture using a large spoon.
• Put one cake layer down and add 1/3 of the frosting on top of it. Smooth evenly. Add the second layer of cake and frost the cake with the remaining 2/3 of the frosting. Sprinkle the top with the chopped pistachios.

ZESTY LIMEADE PISTACHIO PUDDING POUND CAKE

Steps:

• 1. Blend sugar with lime Jello & set aside till needed. These are some of the ingredients used in the cake. Preheat oven to 350 degrees F.
• 2. Sift flour with corn starch, & baking powder ad add in the pistachio pudding and stir till blended together, and set aside till needed.
• 3. In a large mixing bowl cream the butter and imperial together with sour cream until creamy and smooth.
• 4. Gradually add in the sugar & Jello Mixture & beat until blended and creamy and no visible granules remain.
• 5. Crack eggs into a small bowl and add one at a time to sugar mixture, beating well after each addition.
• 6. Reduce the speed of mixer and add about one third of flour into sugar mixture. Beat well add in some of the limeade concentrate, & beat again. Add the baking soda to the milk and stir.
• 7. Add more flour and alternate with the milk mixture. Repeat alternately until all of the flour and liquids are used. Add in the lime zest & green food color if desired, beating well till blended. Batter should be light & fluffy. Spray a large Bundt pan at least 15 cup capacity with Bakers Joy or grease pan with butter and lightly flour.
• 8. Pour cake batter into pan, leaving at least 2 inches from top of pan to allow cake to rise during baking. Place in preheated oven .
• 9. Bake for 1 hour and 25 to 30 minutes or until toothpick inserted into center comes out clean. Allow cake to sit in pan 10 minutes.
• 10. Invert onto bakers rack or cake platter and cool completely. Prepare glaze by combining all glaze ingredients into a small bowl and beat together till bended, then drizzle over cake in desired fashion, and garnish with green candies of choice. I used M & M Candies.

PISTACHIO PUDDING CAKE

Steps:

• Combine dry ingredients. Slowly add in the eggs, club soda and oil. Stir until smooth. Pour into a greased Bundt pan.
• Bake at 350* for 50-60 minutes.
• When cake is nearly done, make frosting: Melt 3 Tablespoons of butter in a sauce pan until it turns a little brown. Add 2 Tablespoons of milk. Then add enough powder sugar to desired consistency. Add 1 teaspoon of vanilla if desired. .
• Pour frosting on while hot.

JOAN'S PISTACHIO PUDDING CAKE

Steps:

• Combine cake mix with pudding mixes. Slowly add in the eggs, club soda and oil. Stir until smooth. Pour into a greased Bundt pan.
• Bake at 350 degrees for 50-60 minutes.
• Make frosting while the cake is still hot. Melt 3 Tablespoons of butter in a sauce pan until it turns a little brown. Add 2 Tablespoons of milk. Then add enough powdered sugar to desired consistency. Add 1 teaspoon of vanilla.

PISTACHIO PUDDING CAKE

Steps:

• Heat oven to 350°F.
• Beat all ingredients except sugar with mixer until blended.
• Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Sprinkle with sugar just before serving.