Pistachio Pudding Cake Ultimate Easy Delight

Last spring, I brought this Pistachio Pudding Cake to a family potluck, and within minutes the pan looked like a little green patch of crumbs. The color caught everyone’s eye first. Then the soft, fluffy bite sealed the deal. Since then, this cake has become my go to for easy, cheerful desserts.

Why You’ll Love This Pistachio Pudding Cake

This Pistachio Pudding Cake checks all the boxes. It feels festive, yet it comes together with simple pantry staples. Also, it bakes up soft and tender every single time. If you love easy desserts that still look special, this one fits right in.

Incredibly Moist and Tender Crumb

First, the instant pistachio pudding mix works magic in the batter. It adds moisture and deep pistachio flavor. As a result, every slice tastes soft and rich without feeling heavy.
Then, the lemon lime soda creates tiny bubbles in the batter. That reaction gives the Pistachio Pudding Cake a light and tender crumb. You get a fluffy texture that almost melts in your mouth.

Made with Simple Pantry Ingredients

You only need a box of yellow cake mix, pistachio pudding mix, eggs, oil, and soda. Most of these sit in your pantry already. So, you can pull this cake together without a special grocery run.
If you prefer, you can swap the soda for milk. However, I love how the soda keeps the Pistachio Pudding Cake extra airy.

Perfect for Easter, St. Patrick’s Day, and Potlucks

Because of its soft green color, this Pistachio Pudding Cake shines at spring gatherings. It looks right at home next to your Easter brownies or St. Patrick’s Day treats. Also, it travels well, so you can bring it to potlucks without stress. It slices neatly and feeds about 12 people.

Ingredients for Pistachio Pudding Cake

Let’s break down what you need for this easy Pistachio Pudding Cake.

Cake Batter Ingredients

You will need:
1 box yellow cake mix, about 15.25 oz
1 3.4 oz box instant pistachio pudding mix
3 large eggs
1 cup lemon lime soda such as 7Up
1 cup vegetable oil
6 to 8 drops green food coloring
The pudding mix adds moisture and boosts the pistachio flavor. Meanwhile, the soda helps create a soft and tender texture. If you prefer, you can use milk instead of soda. Still, I find the soda gives the Pistachio Pudding Cake a lighter feel.

Pistachio Frosting Ingredients

For the frosting, you need:
1 3.4 oz box instant pistachio pudding mix
1 half cup cold milk
1 8 oz tub frozen whipped topping, thawed
Additional green food coloring
Optional crushed pistachios for garnish
This frosting tastes light and creamy. Because you fold in whipped topping, it spreads easily and sets up beautifully in the fridge.

How to Make Pistachio Pudding Cake Step by Step

This Pistachio Pudding Cake comes together quickly. Prep takes about 10 minutes, and bake time runs 25 to 30 minutes.

Step 1: Preheat and Prepare the Pan

First, preheat your oven to 350 degrees Fahrenheit. Then grease a 9 by 13 inch baking dish well. I like to coat the corners carefully so the cake lifts out cleanly.

Step 2: Mix the Cake Batter

In a large bowl, beat together the cake mix, one box of pistachio pudding mix, eggs, lemon lime soda, oil, and several drops of green food coloring. Mix for about 3 minutes until smooth and fully blended.
Next, pour the batter evenly into your prepared pan. Smooth the top gently with a spatula.

Step 3: Bake and Cool Completely

Bake the Pistachio Pudding Cake for 25 to 30 minutes. Insert a toothpick into the center. If it comes out clean, the cake is ready.
After baking, let the cake cool completely. This step matters because warm cake will melt the frosting.

Step 4: Make the Pistachio Frosting

In a medium bowl, whisk the second box of pudding mix with cold milk until slightly thickened. Then fold in the thawed whipped topping until smooth and fluffy.
If you want a brighter green color, add a few more drops of food coloring. Stir gently until evenly tinted.

Step 5: Frost and Garnish

Spread the frosting evenly over the cooled Pistachio Pudding Cake. Use a spatula to create soft swirls on top.
Finally, sprinkle crushed pistachios if you like a little crunch. Then chill the cake before serving for the best texture.

Expert Tips for the Best Pistachio Pudding Cake

Avoid Overmixing for a Light Texture

Although you want a smooth batter, do not overmix. Once everything blends well, stop. Overmixing can make the cake dense instead of fluffy.

Adjusting Color and Flavor

If you love a bold green look, add extra food coloring slowly. However, add just a drop at a time. For stronger pistachio flavor, you can add a small handful of finely chopped pistachios into the batter.

Baking in a Bundt Pan Instead

You can bake this Pistachio Pudding Cake in a bundt pan. Grease the pan very well. Then adjust the baking time and check with a toothpick. Because bundt pans run deeper, baking may take a bit longer.

Storage and Make Ahead Tips

How to Store Pistachio Pudding Cake

Store the Pistachio Pudding Cake covered in the refrigerator. Since the frosting contains whipped topping, it needs to stay chilled. It stays fresh for several days and tastes even better the next day.

Can You Freeze This Cake?

Yes, you can freeze the unfrosted Pistachio Pudding Cake. Wrap it tightly in plastic wrap and foil. Then thaw completely before adding frosting and serving.

Frequently Asked Questions

More Such Recipes

• Pistachio Pudding Cookies – Soft, Chewy & Easy to Make
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• Pistachio Lush Creamy Layered Dessert Recipe
• Cranberry Bars Crumble Pie – Holiday Dessert
• Easter Brownies Recipe – Fudgy, Festive Dessert
• Green Velvet Brownies Ultimate Festive Treat
• Mini Lemon Blueberry Cheesecakes Dessert

Conclusion

This Pistachio Pudding Cake delivers soft texture, fluffy pistachio frosting, and bright festive color with very little effort. Because it uses simple ingredients, you can bake it anytime. Whether you serve it for holidays, potlucks, or a simple family dessert, this cake brings easy joy to the table.

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