Have you ever tasted a cake that is moist, soft, and bursting with pistachio flavor? Prepare to embark on a culinary journey as we unveil the secrets to crafting the "Best Ever Pistachio Pudding Cake." This irresistible dessert combines the delicate nuttiness of pistachios with the creamy richness of pudding, resulting in an unforgettable cake experience. With just a few simple ingredients and easy-to-follow steps, you'll be able to create a masterpiece that will delight your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and get ready to bake the most extraordinary pistachio pudding cake that will become a staple in your dessert repertoire.
Let's cook with our recipes!
PISTACHIO CAKE
This pastel-green, easy-to-make cake is super moist with a light, creamy frosting that is perfect for any holiday like Christmas, St. Patrick's Day, Easter, etc. This cake and the yummy frosting can be adapted with almost any flavor pudding. Experiment away!
Provided by TheRecycleChef
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
- Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.
Nutrition Facts : Calories 323 calories, Carbohydrate 35.9 g, Cholesterol 37.2 mg, Fat 18.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 3.2 g, Sodium 376.8 mg, Sugar 22.9 g
BEST EVER PISTACHIO PUDDING CAKE
This Best Ever Pistachio Pudding Cake is so moist and flavourful with the perfect combination of pistachio and cream. A tender pistachio-flavoured cake is topped with a simple cream cheese frosting and crushed nuts!
Provided by Chrissie (thebusybaker.ca)
Time 1h20m
Number Of Ingredients 19
Steps:
- Prepare a 9-inch by 13-inch rectangular baking pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
- Add the pudding powder and whip on high speed until incorporated.
- Add the eggs one at a time, mixing well after each addition. Add a tiny amount of green gel food colouring after the eggs, if desired.
- Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
- Add the milk mixture to the butter mixture slowly, mixing well until combined.
- Add the flour, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
- Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
- Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
- Let the cake cool completely in the pan before adding the frosting.
- In a large bowl with a hand mixer, whip together the cream cheese and butter until light and fluffy.
- Add the powdered sugar one cup at a time and whip on high speed until smooth.
- Add the half and half one spoonful at a time until a spreadable consistency is reached.
- Spread the frosting over the completely cooled cake and top with chopped pistachios, if desired.
- Slice and serve.
Nutrition Facts : ServingSize 1 serving, Calories 642 kcal, Carbohydrate 81 g, Protein 6 g, Fat 34 g, SaturatedFat 22 g, Cholesterol 128 mg, Sodium 364 mg, Fiber 1 g, Sugar 64 g
EASY PISTACHIO ENGLISH TOFFEE ICE BOX CAKE
This delicious, easy no-bake ice box cake is perfect to have your kids help you prepare! It's light too, so you won't feel too guilty about letting them have an extra serving.
Provided by sweetjunkie
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h15m
Yield 15
Number Of Ingredients 5
Steps:
- Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9x13 inch pan.
- Prepare pudding with milk as directed on package. Gently stir whipped topping into pudding; pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars.
- Refrigerate at least 2 hours or overnight before serving.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 36.1 g, Cholesterol 9.3 mg, Fat 8.1 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 407.7 mg, Sugar 20.3 g
PISTACHIO CAKE I
This is a very good tasting cake, and easy to make.
Provided by Cheryl
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h30m
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
- Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
- To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 39.2 g, Cholesterol 69 mg, Fat 17 g, Fiber 0.3 g, Protein 5 g, SaturatedFat 4.9 g, Sodium 383.1 mg, Sugar 29.3 g
PISTACHIO CAKE
Mom is well-known for her holiday cookies, candies and cakes. This delicious dessert starts conveniently with a cake mix and instant pudding. You're sure to get requests for second helpings when you serve it. -Becky Brunette, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 479 calories, Fat 29g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 443mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.
PISTACHIO PUDDING CAKE
Everyone who's ever tried this moist, one-of-a-kind cake can't believe it's a mix. The dessert is perfect for St. Patrick's Day...and you won't need the luck of the Irish to whip it up! -Suzanne Winkhart, Bolivar, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 482 calories, Fat 28g fat (8g saturated fat), Cholesterol 99mg cholesterol, Sodium 555mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
PISTACHIO CAKE
You'll love this homemade pistachio cake with no artificial flavors, food coloring, or pudding mix! This scrumptious pistachio layer cake with cream cheese frosting is the prefect spring cake for all occasions!
Provided by Sofi | Broma Bakery
Categories dessert
Time 2h
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Grease and flour three 6-inch cake pans. Set aside.
- In a food processor pulse the pistachios until they are broken down into fine pieces. It's okay if it's not completely powdery, but the pieces should be very small.
- Combine the pistachios, flour, baking powder, baking soda, and salt in a bowl. Stir to combine. Set aside.
- In a stand mixer fit with the whisk attachment, combine the butter and oil and beaut until homogenous. Add the granulated sugar and beat until light and fluffy and pale in color. Add the egg and egg white, vanilla extract and almond extract and beat on medium high until light and fluffy and pale in color.
- Add the sour cream and milk and mix to incorporate slightly. Don't over mix.
- Last, fold the dry ingredients into the wet until combined and no streaks of flour remain.
- Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until light golden brown and a knife inserted into the middle comes out mostly clean. Allow to cool completely.
- While the cakes are cooling, make the cream cheese frosting. In a stand mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, honey, and powdered sugar and whip to combine, about 1 minute more.
- Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layer, frosting in between each layer. Finish by frosting the outside of the cake with the remaining frosting.
- Sprinkle pistachio pieces along the sides of the cake, pushing it into the frosting gently with your hands. If you'd like, decorate the top of your cake with fresh fruit, more pistachio crumbs or a drizzle of honey. Enjoy!
21 BEST PISTACHIO DESSERTS
Steps:
- While you're preparing your dessert, preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, mix up the melted butter and cracker crumbs until everything is well combined.
- Next, put the mixture in a 9 x 13 baking pan and gently press it down around the edges, corners, and sides of the pan.
- You will bake this crust until it's golden brown, and it smells like it's been toasted. That should take around 15 minutes. Take the crust out of the oven to let it sit and cool.
- The next step is to mix up the pudding, ice cream, and the milk into a large bowl. Make sure the mixture is well-blended.
- Now pour it into the crust, spreading it evenly around the pan.
- Top off this dessert with some toffee pieces and put it in the freezer until it's frozen, which shouldn't take more than one hour.
THE BEST PISTACHIO DESSERT EVER!
Make and share this The Best Pistachio Dessert Ever! recipe from Food.com.
Provided by SafrankaLady
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Crust: Put flour and butter into bowl. Mix until crumbly. Stir in pecans.
- Press into ungreased 8x8 or 9x9 pan.
- Bake at 350 F for 15 minute Cool.
- Filling:.
- Mix cheese and sugar together well. Spread over cooled shortbread crust.
- Beat pudding mix with milk until thickened. Pour over cheese-sugar layer.
- Chill a few minutes to firm.
- Whip Cream until stiff. Spread over pudding layer.
- Sprinkle with slivered almonds.
EASY GREEN PISTACHIO CAKE
This easy Pistachio Cake recipe starts with a boxed cake mix and it is transformed into a super yummy cake that tastes homemade!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees. Spray a 9"x 13" baking dish with nonstick spray.
- In a medium bowl, combine dry cake mix with dry instant pistachio pudding. Mix those together until combined.
- Then add in eggs, oil and milk. Stir just until combined.
- Stir in about 6 to 8 drops of green food coloring until fully incorporated.
- Pour into prepared baking dish.
- Bake for about 25-30 minutes. If you insert a toothpick into it, it should come out clean when done.
- Allow cake to cool completely before making frosting.
- Pour instant pistachio pudding mix into a mixing bowl. Add in 1/2 cup cold milk. Stir until combined.
- Stir in the thawed whipped topping.
- Put in a few drops of green food coloring to really bring out that green color. About 5 drops or so.
- Spread frosting onto cooled cake.
- Slice and serve. If you like, sprinkle with some crushed pistachios.
Nutrition Facts : Calories 210 kcal, Carbohydrate 37 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 43 mg, Sodium 344 mg, Sugar 20 g, ServingSize 1 serving
Tips:
- Choose ripe, bright green pistachios: This will ensure the best flavor in your cake.
- Toast the pistachios before using them: This will bring out their flavor and make them more aromatic.
- Use a food processor to grind the pistachios: This will give you a fine, even grind that will distribute evenly throughout the cake.
- Don't overmix the batter: Overmixing can result in a tough, dense cake.
- Bake the cake at a moderate temperature: This will help it to rise evenly and prevent it from over-browning.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
With its moist, tender crumb, delicate pistachio flavor, and creamy vanilla frosting, this Pistachio Pudding Cake is a surefire hit. Perfect for any occasion, it's a delicious and easy-to-make dessert that is sure to impress your friends and family.
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