I really wanted to come up with a cute name for this cake. Something like, Perfectly Pistachio Cake or St. Patrick’s Pistachio Cake or something much more exciting than those two options.
I’m horrible with coming up with recipe titles. Have you ever been on Pinterest? Of course you have! There are all kinds of neat looking recipes with cute and catchy names. And have you ever noticed that lots of the popular recipes start off with the word “Crack.” You got your Crack Potatoes, your Crack Weenies (yes, I actually saw a recipe called Crack Weenies) and your Crack Bread
Pistachio Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
This easy Pistachio Cake recipe starts with a boxed cake mix and it is transformed into a super yummy cake that tastes homemade!
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Course: Dessert
Cuisine: American
Keyword: Pistachio Cake
Servings: 12
Calories: 210 kcal
Ingredients
1 box vanilla cake mix white or yellow cake mix
1 3.4 oz box instant pistachio pudding
3 eggs
1 cup oil
1 cup milk
green food coloring optional
1 3.4 oz box instant pistachio pudding
1/2 cup milk
1 8 oz tub frozen whipped topping (COOL WHIP) thawed
Instructions
Preheat oven to 350F degrees.
Spray a 9 x 13 baking dish with nonstick spray.
In a medium bowl, combine dry cake mix with dry instant pistachio pudding.
Mix those together until combined.
Then add in eggs, oil and milk.
Stir just until combined.
Stir in about 6 to 8 drops of green food coloring until fully incorporated.
Pour into prepared baking dish.
Bake for about 25-30 minutes.
If you insert a toothpick into it, it should come out clean when done.
Allow cake to cool completely before making frosting.
To make frosting, put instant pistachio pudding mix into a mixing bowl.
Add in 1/2 cup cold milk.
Stir until combined.
Now stir in your thawed whipped topping.
Once again, I put in a few drops of green food coloring to really bring out that green color.
About 5 drops or so.
Spread frosting onto cooled cake.
Slice and serve.
If you like, sprinkle with some crushed pistachios.