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–+ servings

Pistachio Pudding Cake

A delightful dessert with a creamy, nutty flavor and tender texture that melts in your mouth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 box Pistachio Pudding Mix Opt for instant for best flavor.
  • 1 cup All-Purpose Flour Use unbleached for natural taste.
  • 1 cup Sugar Granulated sugar to balance nuttiness.
  • 1 tbsp Baking Powder Check expiration date for freshness.
  • 1 pinch Salt Enhances overall flavor.
Wet Ingredients
  • 2 large Eggs Fresh and at room temperature.
  • 1/2 cup Vegetable Oil Neutral flavor to enhance pistachio taste.
  • 1 cup Milk Whole milk for richer texture.
Add-ins
  • 1/2 cup Chopped Pistachios Unsalted and roasted for crunch.
  • 1 cup Whipped Topping Non-dairy or regular as preferred.
  • 1/4 cup Pistachios for Garnish Chopped for presentation.

Method
 

Preparation
  1. Gather all the ingredients for your pistachio pudding cake.
  2. In a large mixing bowl, combine the pistachio pudding mix, flour, baking powder, and sugar. Whisk thoroughly.
  3. In another bowl, beat together the eggs and vegetable oil until smooth. Gradually add to the dry ingredients while stirring gently.
  4. Preheat your oven to 350°F (175°C) while preparing your cake pan.
Baking
  1. Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick comes out clean.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

This cake is versatile enough for any occasion and can be served as a dessert or snack.

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