Pistachio Pudding Cake

Desserts
Written By Michele Jenkins

This is a fun cake to make for Spring, St. Patrick's Day, or Easter.  The pudding adds a beautiful green color. The taste of the cake reminds me of a good piece of wedding cake.  My sister-n-law would make this cake for her children’s birthdays when they were young.

I love using a boxed cake mix and adding other ingredients to make it even better. 

Make sure to use the Eco Chop to chop the pistachios.    

bon COOK tools used: Perforated Baking Sheet, Spiral bon Mold, Eco Chop, Blender Spatula, Whisk Spatula

Ingredients

  • 1 box yellow cake mix

  • 1 package instant pistachio pudding mix (3.4-ounce package)

  • 4 large eggs

  • 1 cup milk

  • 1/2 cup unsalted butter, melted and cooled

  • 1/2 cup chopped pistachios

    Icing

  • 2 cups confectioners' sugar

  • 2 tablespoons milk

  • 2 teaspoon vanilla extract

  • 1/4 cup finely chopped pistachios

Instructions

Preheat the oven to 350 degrees F. Place the Spiral bon Mold on a Perforated Baking Sheet.  

In a bowl of a stand mixer, whisk the cake mix and the pudding mix.  Add the eggs, milk, melted butter, and beat on medium until combined.  Stir in the pistachios.  Spoon the batter into the Spiral bon Mold and smooth on top with a spatula.  Bake until a toothpick inserted in the center comes out clean, 40-45 minutes.  

Let cool before unmolding.  

Make the icing- In a large bowl, whisk the powdered sugar, milk, and vanilla until smooth.  It should be thick but spreadable.  Add more milk if necessary, adding one teaspoon at a time. Spoon over the top of the cake and let it drip down the sides.  Sprinkle the top with pistachios. 

Michele Jenkins
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