What is pistachio cake pudding made of?

Pistachio cake pudding is typically made using a yellow cake mix and instant pistachio pudding mix, combined with ingredients like sour cream, vegetable oil, eggs, and vanilla extract to keep the texture soft and moist. Chopped pistachios are usually folded in for extra flavor and crunch. Once baked, it can be topped with a simple glaze or powdered sugar, making it both easy and elegant.

How do you make a no-bake pistachio cake pudding?

A no-bake version involves layering prepared pistachio pudding with crushed graham crackers or vanilla wafers and whipped topping. Some recipes include crushed pineapple for added texture and sweetness. You build it in a dish, let it chill in the refrigerator for a few hours, and serve it cold once set. This version is quick and perfect for warm days or last-minute desserts.

Can I use real pistachios instead of pudding mix in pistachio cake pudding?

Yes, you can use real pistachios if you prefer a more natural version. Blending pistachios with milk, sugar, and a thickening agent can create a homemade pistachio cream. While it takes a bit more time, it gives the dessert a deeper, more authentic flavor. Just make sure the mixture is smooth before using it in place of the boxed mix.

How long does pistachio cake pudding last in the fridge?

Once baked and cooled, pistachio cake pudding will stay fresh in the refrigerator for up to four days if stored in an airtight container. The texture remains moist, and the flavors continue to blend. If you've added a glaze, it may soften slightly over time, but the cake itself holds up well for several days.

Pistachio Cake Pudding – 5-Star Moist Dessert Loved by All

Name: The Ultimate Pistachio Cake Pudding for No-Fuss Dessert Nights
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 1 package yellow cake mix (15.25 ounces); 1 package instant pistachio pudding mix (3.4 ounces); ¾ cup sour cream; ¾ cup vegetable oil; 3 large eggs, lightly beaten; 2 teaspoons pure vanilla extract; ½ cup water; ½ cup chopped pistachios, plus more for garnish; 1 cup powdered sugar; ½ teaspoon pure vanilla extract; 1–2 tablespoons milk

Description

This soft and moist pistachio cake pudding is made with yellow cake mix, instant pudding, and a quick vanilla glaze. It’s a crowd-pleaser that’s perfect for any occasion.

Ingredients

Scale

1 package yellow cake mix (15.25 ounces)

1 package instant pistachio pudding mix (3.4 ounces)

¾ cup sour cream

¾ cup vegetable oil

3 large eggs, lightly beaten

2 teaspoons pure vanilla extract

½ cup water

½ cup chopped pistachios, plus more for garnish

For the glaze:

1 cup powdered sugar

½ teaspoon pure vanilla extract

1–2 tablespoons milk

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Instructions

1. Preheat oven to 350°F. Spray a 10- or 12-cup bundt pan with baking spray and set aside.

2. In a large bowl, combine cake mix, pudding mix, sour cream, oil, eggs, vanilla, and water.

3. Beat on medium speed for 2 minutes until smooth.

4. Fold in chopped pistachios.

5. Pour batter evenly into the bundt pan.

6. Bake for 45–50 minutes, or until a toothpick comes out clean.

7. Let the cake cool in the pan for 20 minutes, then turn onto a wire rack to cool completely.

8. Whisk together powdered sugar, vanilla, and milk to make the glaze.

9. Drizzle glaze over the cooled cake and garnish with extra pistachios.

Notes

Letting the cake rest before removing it helps retain its shape.

This dessert improves in flavor and texture after chilling overnight.

Store at room temperature for up to 3 days or freeze slices for up to 1 month.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 24g
Sodium: 340mg
Fat: 17g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg