Pistachio Pudding Cake - Kraft Recipes Top
Comida Kraft
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Pistachio Pudding Cake

Prep Time
Total Time

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

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  • 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.

Special Equipment Needed


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


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.


Prepare omitting the food coloring.


  • 12 servings

Nutritional Information

Serving Size 12 servings
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 6 %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.

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