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!

Pistachio Pudding Cake Recipe

Prep Time: 20 min.

Bake: 40 min. + cooling

Ingredients

• 1 package yellow cake mix (regular size)
• 1 package (3.4 ounces) instant pistachio pudding mix
• 4 large eggs
• 1 cup club soda
• 1/2 cup canola oil
• 1/2 cup chopped walnuts

 

ICING:

• 1 cup cold heavy whipping cream
• 3/4 cup cold 2% milk
• 1 package (3.4 ounces) instant pistachio pudding mix
• 2 teaspoons confectioners’ sugar
• 1/2 cup chopped walnuts

Directions

1. 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.
2. 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.
3. 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.

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