Ingredients
4 large eggs
1/2 c. canola oil
1 package yellow cake mix (regular size)
1 c. club soda
1/2 c. chopped walnuts
1 package (3.4 oz.) instant pistachio pudding mix
Icing:
1 package (3.4 oz.) instant pistachio pudding mix
3/4 c. cold 2% milk
2 tsp confectioners’ sugar
1 c. cold heavy whipping cream
1/2 c. chopped walnuts
How to make Pistachio Pudding Cake
Step 1: Place the cake mix, pudding mix, eggs, soda, and oil in a large
bowl. Beat for about 30 seconds on low speed, then for 2 minutes on
medium speed. Fold in the walnuts.
Step 2: Into a greased and floured 10-inch fluted tube pan, pour the batter.
Place in a 350 degrees oven to bake for about 40 to 45 minutes or until a
a toothpick inserted in the middle of the cake comes out clean. Remove from
the oven when done and let the cake cool for approximately 10 minutes.
Take the cake off the pan and onto a wire rack to cool fully.
Step 3: Place the cream, milk, pudding mix, and confectioners’ sugar in a large bowl. Beat on high speed until stiff peaks form.
Step 4: Start frosting the cake, then sprinkle with walnuts. Keep in the fridge until ready to serve.
ENJOY
