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Pistachio Pudding Cake and Pudding Frosting
by Martin H. & Terri B.
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Course
Dessert
Servings
12
people
Ingredients
1x
2x
3x
1
package
pistachio instant pudding
(4 servings)
1
package
white cake mix
(2 layer) (if pudding is already in the mix, reduce the water to 1 cup)
1/2
tsp
almond extract
4
eggs
1 1/4
cup
water
1
cup
oil
Green food coloring
1/2
cup
chopped nuts
(if desired)
Frosting
1
package
pistachio instant pudding
(4 servings)
1/2
cup
cold milk
2
cups
Cool Whip
Instructions
Combine all ingredients and beat at medium speed for 4 minutes.
Pour into two 8 or 9 inch greased and floured round pans.
Bake on center rack for 45 minutes or until cake springs back when pressed.
Cool in pan 15 min. Remove and cool on rack.
Frosting
Beat pudding and milk on slow speed for 1 minute until blended. Fold in Cool Whip.
Ice layered cakes and store, lightly covered or in a cake carrier, in the refrigerator.
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