Description
A moist and flavorful cake infused with creamy pistachio pudding, topped with whipped frosting for a delightful dessert.
Ingredients
Scale
- 1 package yellow cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 4 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup chopped pistachios
- For frosting: 1 cup heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine cake mix, pistachio pudding mix, eggs, water, and oil; beat on medium speed for 2 minutes.
- Fold in chopped pistachios and pour batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely. For frosting, whip heavy cream, powdered sugar, and vanilla until stiff peaks form, then spread over the cake.
- Refrigerate for at least 1 hour before serving.
Notes
Use fresh pistachios for the best flavor and texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 350
- Sugar: 28g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 5g