Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Saint Patrick’s Day Pistachio Pudding Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 59 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Celebrate Saint Patrick’s Day with this festive and moist Pistachio Pudding Cake. Combining easy-to-use white cake mix with instant pistachio pudding mix, this green-hued bundt cake is perfect for holiday gatherings. The addition of chopped pistachios adds delightful texture, while the option to dust with powdered sugar or glaze makes it a charming and flavorful dessert.

Ingredients

Scale

Dry Ingredients

  • 1 box (15.25 oz) white cake mix
  • 1 box (3.4 oz) instant pistachio pudding mix

Wet Ingredients

  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup club soda or lemon-lime soda

Optional Additions

  • 1/2 cup chopped pistachios (optional)
  • Green food coloring (optional)
  • Powdered sugar for dusting or glaze for topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly to prevent sticking and ensure easy removal of the cake.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the white cake mix and the instant pistachio pudding mix, mixing them evenly together.
  3. Add Wet Ingredients: Add the 4 large eggs, 1 cup of vegetable oil, and 1 cup of club soda (or lemon-lime soda) to the dry mixes. Mix on medium speed for 2 minutes until the batter is smooth and well blended.
  4. Add Color and Nuts: If desired, add a few drops of green food coloring to give the cake a brighter festive appearance. Then fold in the chopped pistachios for extra texture, being careful not to overmix.
  5. Fill the Pan: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula to ensure even baking.
  6. Bake the Cake: Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
  7. Cool the Cake: Allow the cake to cool in the bundt pan for about 10 minutes. Then invert the pan onto a wire rack to remove the cake and let it cool completely.
  8. Finish and Serve: Once the cake is fully cooled, dust the top with powdered sugar or drizzle with a glaze of your choice before serving to add extra sweetness and presentation appeal.

Notes

  • For extra flavor, top with a simple glaze made from powdered sugar and milk.
  • Serve with whipped cream for a richer dessert experience.
  • This cake stores well at room temperature for up to 3 days; refrigerate for longer freshness.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://everydaykitchenmeals.com/saint-patricks-day-pistachio-pudding-cake-recipe/