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–+ servings
Piece of pistachio pudding cake with cool whip frosting.
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Pistachio Pudding Cake

A moist, green cake made from a box mix with Jello pudding and a fluffy green frosting creates a delicious Pistachio Pudding Cake. 
Course Dessert
Cuisine American
Keyword Pistachio Cake
Prep Time 15 minutes
Cook Time 40 minutes
Cool time 1 hour
Total Time 1 hour 55 minutes
Servings 16 pieces
Calories 241kcal
Author Jennifer Osterholt

Equipment

Ingredients

Cake

  • 1 box yellow cake mix
  • 7 ounces Instant Pistachio Pudding 2 small boxes, 3.5 oz size
  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 5 eggs

Frosting

  • 3.5 ounces Instant Pistachio Pudding 1 small box, 3.5 oz size
  • 3/4 cup milk
  • 8 ounces whipped topping defrosted

Instructions

Cake

  • Preheat oven to 350°F and grease 13 x 9 inch baking pan.
  • Mix all cake ingredients in a large mixing bowl on high speed for about two minutes.
  • Bake 40 minutes or until cake is set.
  • Let cake cool completely.

Frosting

  • Mix pudding and milk until thick. Fold in whipped topping and spread over cake.

Notes

  • Let the cake cool before applying frosting or the whipped topping with melt
  • Store this cake in the refrigerator to preserve the whipped topping
  • The cake tastes great without any fresh pistachios, I just sprinkled some on top for looks

Nutrition

Calories: 241kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 276mg | Potassium: 74mg | Fiber: 1g | Sugar: 19g | Vitamin A: 116IU | Calcium: 107mg | Iron: 1mg