Pistachio Pudding Cake - Kraft Recipes Top
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Pistachio Pudding Cake

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  • Sift cake mix into large mixing bowl, add remaining ingredients. On #1 speed, mix just enough to blend. Then blend on #4 speed, mix 4 minutes. Pour batter in a in a small size tube pan, prepared for baking. DO NOT use large pan!
  • Bake in a 350 degree oven for 35-45 minutes (Test at 35 min.- DO NOT over bake.) Cool in pan for 'at least' 10 minutes, then turn out.
  • Mix Dream Whip, Kraft Pistachio Instant Pudding and milk. Mix together until thick. Thoroughly fold in 1/2 to 3/4 tub of Cool Whip; depending on consistency. When cake is completely cool, ice cake in swirls and refrigerate. Keep any left over cake in refrigerator.

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My mom made this cake for every holiday AND special occasions. We ALL loved it, but no one but her would take the time to bake it! I haven't had it since my Mom's been gone. (I looked at the date my Mom gave me this recipe: Feb. 1997!) What memories this cake holds- I only wish there was an "easier" way to make it?! I would LOVE to share it with MY family- Anyone like to "experiment? : )

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