Comida Kraft
Recipe Box

Pistachio Pudding Cake

Pistachio Pudding Cake is rated 4.556962025316456 out of 5 by 79.
Prep Time
20
min.
Total Time
1
hr.
15
min.
Servings

12 servings

This Pistachio Pudding Cake is so moist and sumptuous on its own that frosting is unnecessary. Though a bit of powdered sugar looks nice!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Beat all ingredients except sugar with mixer until blended.
  • Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
  • Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
  • Sprinkle with sugar just before serving.

Note

If using a cake mix with pudding in the mix, reduce water to 1 cup.

Variation

Prepare batter as directed; pour into 13x9-inch pan sprayed with cooking spray. Bake in 350°F oven 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely. (Do not remove cake from pan.) Sprinkle cake with sugar just before serving.

High Altitude Directions

Prepare as directed, adding 1/4 cup flour and increasing water to 1-1/2 cups.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 230
Total fat 7g
Saturated fat 1.5g
Cholesterol 60mg
Sodium 400mg
Carbohydrate 38g
Dietary fiber 0g
Sugars 26g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from 20 years ago I found this recipe in a cookbook Cooking with Children. 20 years ago I found this recipe in a cookbook Cooking with Children. I have made for my family and social functions. It always got raves by everyone and I never brought home a crumb of it. I lost the book to my daughter as she now has children. Her last husband has refused to give back the book to her for some reason. So I came looking for it. However,the old recipe used milk instead of water and their was a frosting that was made from pistachio pudding, Dream Whip, and about 2 cups of milk. And at Christmas and Easter Iwould dye coconut green and sprinkle jelly beans on it. I would love to get the exact recipe for the frosting.
Date published: 2003-04-20
Rated 5 out of 5 by from This cake was wonderful. This cake was wonderful. I made it twice. The first time I used applesauce instead of oil, I used the fat free & sugar free version and for the topping I used the fat free cool whip. At the end it was a great fat free, sugar free cake. A great to die for treat! The best part is that there's no guilt in it!! The second time I made it with the regular pistachio + one sugar free & fat free pistachio, to add more flavor,I used the cool whip mix w/the pudding mix for the topping, and it came great! My husband loved both although he thought the first one being the no guilt cake was fluffier and more moisture.This cake is a most to try.Great presentation, fantastic flavor!!
Date published: 2007-05-05
Rated 5 out of 5 by from This recipe was my moms favorite cake since she was a teenager. This recipe was my moms favorite cake since she was a teenager. I still make it for her birthday whenever possible. I also add crushed pineapple on top of the cake once its baked. (make sure its very well drained I recommend taking a big spoon and pressing down on the crushed pineapple to get additional liquid out before placing it on the cake. Then I take two packages of pistachio pudding and a container of coolwhip and place that on top for a very very yummy desert. My son loves helping me make this cake and hes five!!
Date published: 2011-06-10
Rated 5 out of 5 by from This is indeed one of the greatest cake recipes ever! This is indeed one of the greatest cake recipes ever! My mom made this for me year after year, at my request, for my birthday. We had lost the recipe and as my 34th birthday approaches and I am delighted to have found it again! My kids are thrilled as well. This is so delicious, moist and creamy. Frosting with a pkg of pistachio pudding mix blended with cool whip is how my mom always made it!
Date published: 2006-03-05
Rated 5 out of 5 by from I made this cake years ago but with a little orange juice. I made this cake years ago but with a little orange juice. I have since lost the recipe. However for those of you who have been around as long as I have, you can still find Dream Whip. Use one envelope and one 4 serving size box of pistachio pudding and one and a half cups of milk to make the frosting. For those with diabetes, they make sugar free pudding and cake mixes.
Date published: 2013-03-09
Rated 5 out of 5 by from I have been making this cake for many years! I have been making this cake for many years! This is the only cake my daughter wants on her birthdays and she is 42 years old. I add extra pistachios. I save a little of the pudding mix and mix it in a can of vanilla frosting to have a green cover instead of the powered sugar topping. It is a hit with my co-workers as well.
Date published: 2005-09-24
Rated 4 out of 5 by from My mother has been making this for years....most of the time, she will mix an envelope of Dream Whip... My mother has been making this for years....most of the time, she will mix an envelope of Dream Whip Powder, a box of the pudding mix and the milk listed on the DW package and fills the center of the bundt with the fluff!! An added treat....store cake in fridge if you add this topping....
Date published: 2007-06-01
Rated 5 out of 5 by from Brought this cake to work on St. Brought this cake to work on St. Patrick's Day everyone loved it! Very moist, good flavor. My husband didn't think it was green enough so we added a little more green food coloring to the batter. May add some extra pistachios to the batter next time too. Will definitely make again!
Date published: 2006-03-22
  • 2016-08-26T10:35CST
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