Description

This Saint Patrick’s Day Pistachio Pudding Cake is a moist and flavorful dessert perfect for celebrating the holiday. Made with pistachio pudding mix and classic yellow cake mix, it features a subtle nutty flavor and a tender crumb. The cake is topped with a simple powdered sugar glaze that can be tinted green for a festive touch, making it an ideal treat to share with family and friends on Saint Patrick’s Day.

Ingredients

Scale

Cake Ingredients

1 box (3.4 oz) Pistachio Instant Pudding Mix
1 box (15.25 oz) Yellow Cake Mix (or white cake mix)
1/2 cup Vegetable Oil
1 cup Water
3 Large Eggs
1 tsp Vanilla Extract

Glaze Ingredients

1 cup Powdered Sugar
2 tbsp Milk
1/4 tsp Almond Extract (optional for extra flavor)
Green Food Coloring (optional, for a festive touch)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cake.
Prepare the Cake Batter: In a large bowl, combine the pistachio pudding mix, yellow cake mix, vegetable oil, water, eggs, and vanilla extract. Using an electric mixer, beat on low speed for 30 seconds to combine ingredients, then increase speed to medium and continue beating for 2 minutes until the batter is smooth and well blended.
Bake the Cake: Pour the batter evenly into a greased 9×13-inch baking pan. Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer the cake to a wire rack to cool completely before glazing.
Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, and almond extract (if using) until smooth. Add a few drops of green food coloring, if desired, for a festive green hue.
Glaze the Cake: Once the cake is completely cooled, drizzle the glaze evenly over the top, allowing it to set slightly before serving.
Serve: Slice the cake into 12 pieces and enjoy this moist and festive pistachio pudding cake with friends and family.

Notes

You can substitute white cake mix if you prefer a lighter cake flavor.
For a stronger pistachio flavor, add chopped pistachios to the batter or as a topping on the glaze.
If you like a thicker glaze, reduce the milk slightly or add more powdered sugar.
Ensure the cake is fully cooled before glazing to prevent the glaze from melting and running off.
This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.