Pistachio Cake

I am super excited to share this recipe - it’s been in my family for generations and it is truly in my top 3 favorite cake recipes. With 2 packages of pudding in the cake mix - how could it not be delicious? Super moist, full of flavor, perfect for Saint Patrick’s Day or Easter - and super easy to make! I included a pic of the original recipe from my Grammy’s cookbook for nostalgia :)

INGREDIENTS:

Cake

• 1 box vanilla cake mix

• 2 boxes pistachio instant pudding

• 5 eggs

• 1/2 cup vegetable oil

• 1/2 cup whole milk (you can use 2% in a pinch)

• 1/2 cup water

Frosting

• 1 container frozen whipped topping (cool whip), thawed to fridge temp

• 1/3 cup milk

• 1 package instant pistachio pudding

INSTRUCTIONS

Cake

Preheat oven to 350 degrees F.

Using a hand mixer on medium-speed, combine all ingredients together in a large mixing bowl until fully incorporated.

Bake batter in a greased bundt or tube pan for 40-45 minutes (ovens vary so keep in eye towards the end). Cake will continue cooking after removing from oven.

Once cake is fully cooled, use a knife to loosen the edges and turn out onto a cake stand. If you are frosting the cake, place pieces of parchment paper under the cake for a clean edge (you’ll remove the paper after frosting).

Frost

To prepare the frosting, mix thawed cool whip, pudding mix, and milk until just combined - do NOT over mix or you will deflate the cool whip.

Carefully frost the fully cooled cake with a knife or spatula.

Refrigerate the cake for at least 2 hours before serving.

Enjoy!