Pistachio Double Pudding Cake
10 mins prep30 mins cook
This pistachio cake is a retro cake recipe that takes just 10 minutes to prep! It's made with instant pudding mix to make it super flavorful and fluffy!
0 servings
What you need
Instructions
-1 Make the Cake -1 Preheat oven to 350F and spray a 12-cup Bundt pan very well with floured cooking spray or grease and flour the pan; set aside. -1 To a large bowl, add all ingredients and beat with a handheld electric mixer on low speed for about 30 seconds and then beat on high until well blended and combined. -1 Turn batter out into prepared pan and bake for about 40 to 45 minutes, or until done. A toothpick inserted should come out clean or with a few moist crumbs but no batter. Allow cake to cool in pan for about 10 to 15 minutes before inverting onto a cake stand or platter. Allow cake to cool completely before frosting it so the frosting doesn’t melt. -1 Make the Frosting -1 To a large bowl, add the pudding mix, milk, and beat with a handheld electric mixer on medium-high speed until combined and it begins to thicken; about 2 to 3 minutes. -1 Add the whipped topping and beat to incorporate, about 2 minutes. Evenly add frosting to the cake. I just added it to the top but you can spread it down the sides and center if desired. -1 Evenly garnish with pistachios and serve immediately. Cake will keep airtight in the fridge for up to 4 days.View original recipe