Can I add pistachio pudding to cake mix?

Yes, and it’s the best upgrade you can make. Adding pistachio pudding to cake mix enhances both flavor and texture. It transforms a basic mix into a rich, moist pistachio cake with pudding that tastes like it came from a bakery. The pudding adds depth, making every bite tender and memorable.

What flavor pairs well with pistachio cake with pudding?

Citrus, chocolate, and berries are all excellent companions to pistachio cake with pudding. Lemon and orange add brightness, while dark chocolate or raspberry brings richness and contrast. Try serving it with a citrus glaze or a drizzle of ganache for an unforgettable twist.

What does adding pudding mix to cake mix do?

Adding pudding mix to cake mix increases moisture, improves texture, and gives a soft, almost custard-like crumb. In a pistachio cake with pudding, the mix also boosts flavor, ensuring the pistachio stands out. It’s a one-step upgrade that makes a huge difference.

What flavors go well with pistachio?

Pistachio pairs beautifully with almond, vanilla, rose, cherry, chocolate, and citrus. For pistachio cake with pudding, try pairing with whipped cream, lemon zest, or a hint of almond extract to elevate the nutty sweetness without overpowering it.

Pistachio Cake with Pudding-Moist Delight That Wows

Name: Pistachio Cake with Pudding
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 box vanilla cake mix (or white/yellow cake mix); 3.4 ounce box instant pistachio pudding; 3 large eggs; 1 cup oil; 1 cup cold milk; green food coloring; 3.4 ounce box instant pistachio pudding (for frosting); ½ cup milk (for frosting); 8 ounce tub frozen whipped topping, thawed (Cool Whip)

Description

This moist pistachio cake with pudding is rich, soft, and full of flavor. Easy to make with cake mix and topped with a whipped pistachio frosting.

Ingredients

Scale

1 box vanilla cake mix (or white/yellow cake mix)

3.4 ounce box instant pistachio pudding

3 large eggs

1 cup oil

1 cup cold milk

green food coloring

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3.4 ounce box instant pistachio pudding

½ cup milk

8 ounce tub frozen whipped topping, thawed (Cool Whip)

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Instructions

1. Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick spray.

2. In a bowl, combine cake mix and instant pistachio pudding.

3. Add eggs, oil, and cold milk. Stir just until combined.

4. Add green food coloring and stir until evenly tinted.

5. Pour into prepared dish and bake about 30 minutes. Check doneness with toothpick.

6. Let cake cool completely before frosting.

7. For frosting, mix pudding and milk until combined.

8. Fold in whipped topping. Add green food coloring if desired.

9. Spread frosting over cooled cake.

10. Sprinkle with crushed pistachios. Slice and serve.

Notes

Store cake in refrigerator covered for up to 4 days.

Can be frozen unfrosted for up to 2 months.

Use bundt pan for elevated presentation.

Prep Time: 10 min
Cook Time: 30 min
Category: Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 26g
Sodium: 310mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg