Best Ever Pistachio Pudding Cake Recipe

This Best Ever Pistachio Pudding Cake is thus damp and sapid with the proper combination of pistachio and cream. a young pistachio-flavoured cake is lidded with an easy cheese topping and crushed nuts!

A few years past I discovered pistachios. it had been at associate degree Italian edifice wherever I enjoyed pistachio frozen dessert for the primary time and then i used to be utterly hooked!! UN agency knew that those very little inexperienced crackers may well be thus tasty!? This Best Ever Pistachio Pudding Cake is one in all my favorite cakes to form to satisfy my pistachio cravings. It’s simple to form, it’s thus damp and tender, and it goes nice with an easy cheese topping on top!

This Best Ever Pistachio Pudding Cake contains pudding combine, that makes it thus sweet and jam-packed with wet. It’s a very easy instruction, however it yields such a delicious cake that you’re attending to love! create it in an exceedingly 9×13 baking pan like I do, or be at liberty to use a bundt pan or perhaps a pair of spherical cake pans to show this course into a layer cake!

I hope you get pleasure from this Best Ever Pistachio Pudding Cake the maximum amount as we tend to do! Let Pine Tree State recognize within the comments below, what’s your favorite pudding flavour? I’d like to know!


For the cake:
  • 3/4 cup tasteless butter softened
  • 1 one/2 cups white sugar
  • 100 grams pistachio pudding powder about one 4-serving box, do not use low fat or low sugar selection
  • 4 eggs
  • green gel food color
  • 1 one/4 cup milk
  • 1/3 cup edible fat
  • 1/2 teaspoon flavourer
  • 1 3/4 cup all purpose flour
  • 3 tablespoons amylum
  • 4 teaspoons leaven
  • 1/2 teaspoon ocean salt
  • butter and flour for greasing the cake pan

For the frosting:
  • 8 oz (220 grams) full fat cheese
  • 1/2 cup tasteless butter, softened to temperature
  • 3-4 cups granulated sugar, sifted
  • 1/4 teaspoon ocean salt
  • 3 tablespoons 0.5 and 0.5
  • chopped pistachios for garnish (optional)


  1. Prepare a 9-inch by 13-inch rectangular baking pan by greasing it with butter and coating the within of the pan equally with a skinny dusting of flour. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment (or in an exceedingly massive bowl with a hand mixer), cream the butter and sugar till lightweight and soft (about four minutes).
  3. Add the pudding powder and whip on high speed till incorporated.
  4. Add the eggs one at a time, admixture well when every addition. Add a small quantity of inexperienced gel food color when the eggs, if desired.
  5. Combine the milk, edible fat, and flavourer in an exceedingly separate bowl or glass cup and whisk with a fork to mix.
  6. Full instructions visit @thebusybaker