The Most Irresistible Pistachio Pudding Cake

A few years ago, my grandmother went through all of her old recipes and found gems like peaches and cream pie. She also found this pistachio refrigerator cake (which you could also call a soda cake, probably). As we were going through the recipes, this is the one my mother (and husband, actually) were most excited about. Zach was excited because he loves pistachio. For Mom, it was more of a nostalgia thing.

This was one of my great aunt’s recipes and no one in my family had made it since the 1970’s. Until Mom and I got hold of it. She was so excited to have it again and it was exactly how she remembered it tasting (to put it in perspective, she was between the ages of 4 and 14 during the 70’s).

Anyway, we made the cake and it was delicious. It’s made in a bundt pan and comes out kind of looking like a Christmas wreath, so she made a comment about putting cherries on it and serving it as a Christmas cake.

Which sounded like a pretty good idea to me.

The Most Irresistible Pistachio Pudding Cake

For Cake:

• 1 package white OR yellow cake mix
• 1 package pistachio pudding mix
• 3 eggs
• 1 cup Club Soda/7 UP/Ginger Ale
• 1 cup oil
• 1 cup chopped nuts (optional)
• maraschino cherries (optional)

For Frosting:

• 1 package pistachio pudding mix
• 1 envelope of Dream Whip
• 1 1/2 cups milk

You could probably also just use Cool Whip to replace the milk and Dream Whip.

Step 01: Blend all of the cake ingredients in a large bowl for two minutes at medium speed. Pour into a greased 10″ bundt pan and bake at 350°F for 50 minutes. Cool in the pan for 15 minutes and then cool on a wire rack. Optional: Once cooled, split it into three layers. (I never do this.)

Step 02: To make the frosting, mix the milk, pudding mix, and Dream Whip for 5 minutes or until thickened. Put in the fridge until ready to use.

Step 03: Spread about 1 cup of the frosting over the cake (and between layers, if you split it). Spoon the rest into the center of the cake. Optional: Garnish with chopped nuts.

Serve and enjoy!

You can store this in the fridge for about a week.

This cake can be done one of three ways. First, the original recipe calls for cutting the cake into three layers and frosting each layer. Second, I’m lazy and only cut it into two layers. Third, I’m normally even lazier than that and I leave it alone and then dump the rest of the pudding into the center of the cake.

Either way works. 😛

Pistachio Pudding Cake

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Serves: 10 Prep Time: 10m Cooking Time: 50m

Ingredients

• For Cake:

• 1 package white OR yellow cake mix
• 1 package pistachio pudding mix
• 3 eggs
• 1 cup Club Soda/7 UP/Ginger Ale
• 1 cup oil
• 1 cup chopped nuts (optional)
• maraschino cherries (optional)

• For Frosting:

• 1 package pistachio pudding mix
• 1 envelope of Dream Whip
• 1 1/2 cups milk
• You could probably also just use Cool Whip to replace the milk and Dream Whip.

Instructions

Step 01: Blend all of the cake ingredients in a large bowl for two minutes at medium speed. Pour into a greased 10″ bundt pan and bake at 350°F for 50 minutes. Cool in the pan for 15 minutes and then cool on a wire rack. Optional: Once cooled, split it into three layers. (I never do this.)

Step 02: To make the frosting, mix the milk, pudding mix, and Dream Whip for 5 minutes or until thickened. Put in the fridge until ready to use.

Step 03: Spread about 1 cup of the frosting over the cake (and between layers, if you split it). Spoon the rest into the center of the cake. Optional: Garnish with chopped nuts.

The Most Irresistible Pistachio Pudding Cake was last modified: May 22nd, 2017 by Chelsey