Description
Celebrate Saint Patrick’s Day with this moist and festive Pistachio Pudding Cake. Made with instant pistachio pudding mix and a yellow cake mix, this easy-to-make cake boasts a deliciously tender crumb and a light green color. Topped with a sweet powdered sugar glaze tinted green for the occasion, it’s a crowd-pleaser perfect for parties and gatherings.
Ingredients
Scale
For the Cake
- 1 box (3.4 oz) Pistachio Instant Pudding Mix
- 1 box (15.25 oz) Yellow Cake Mix (or white cake mix)
- 1/2 cup Vegetable Oil
- 1 cup Water
- 3 Large Eggs
- 1 tsp Vanilla Extract
For the Glaze
- 1 cup Powdered Sugar
- 2 tbsp Milk
- 1/4 tsp Almond Extract (optional for extra flavor)
- Green Food Coloring (optional, for a festive touch)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare the Cake Batter: In a large mixing bowl, combine the pistachio pudding mix, yellow cake mix, vegetable oil, water, eggs, and vanilla extract. Using an electric mixer, beat the ingredients on low speed for 30 seconds to incorporate, then increase to medium speed and beat for 2 minutes until the batter is smooth and well combined.
- Bake the Cake: Pour the cake batter into a greased 9×13-inch baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan on a wire rack for 10-15 minutes before removing it from the pan. Let it cool completely on the rack.
- Make the Glaze: In a small bowl, whisk together powdered sugar and milk until smooth. Stir in almond extract if using. Add a few drops of green food coloring to give the glaze a festive green hue, and mix well.
- Glaze the Cake: Once the cake is completely cool, drizzle the glaze evenly over the cake’s surface, allowing it to set slightly before serving.
- Serve: Slice the cake into 12 pieces and serve. Enjoy your festive Saint Patrick’s Day Pistachio Pudding Cake!
Notes
- For extra pistachio flavor, you can sprinkle chopped pistachios on top of the glaze before it sets.
- If you don’t have green food coloring, the pistachio pudding provides a natural light green tint to the cake.
- Make sure the cake is completely cool before glazing to prevent the glaze from melting and running off.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
- Almond extract in the glaze is optional but adds a nice complementary flavor.
