Pistachio Pudding Cake Recipes

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
• Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
• Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

Steps:

• Mix all the cake ingredients together and pour into two 9" cake pans or one bunt pan.
• Place in oven for 35 -45 minutes at 350 degrees or until a toothpick poked into the center of the cake comes out cleanly. Let the cake cool completely before frosting.
• Pistachio Icing.
• Place your bowl and beaters from your electric mixer in the fridge for 10-15 minutes.
• Once the bowl and beaters are chilled start to mix the heavy cream and one box of Instant Pistachio pudding slowly at first then gradully increase to the maximum speed of your mixer till you have soft peaks. Don't beat it for too long or you'll have Pistachio butter -- LOL.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
• Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
• To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat butter and 2/3 cup powdered sugar with electric mixer on low speed until blended. Beat on medium speed until light and fluffy. Beat in flour and baking powder. Stir in nuts. Press dough in bottom of pan.
• Bake 30 to 35 minutes or until golden brown. Cool completely in pan on cooling rack, about 1 hour.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. In another medium bowl, beat cream cheese and 1 cup powdered sugar on medium speed 1 minute or until creamy. Fold in vanilla and 1 1/2 cups of the whipped cream. Spread over baked crust. Refrigerate.
• In medium bowl, mix dry pudding mix and 1 cup milk as directed on package. Refrigerate 5 minutes. Fold in remaining whipped cream. Spread over cream cheese layer. Refrigerate at least 2 hours or until chilled. Cut into 6 rows by 4 rows. Garnish with additional chopped nuts, if desired. Store covered in refrigerator.

Steps:

• In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers.

Steps:

• Combine all ingredients in large bowl.
• Beat at medium speed for 2 minutes.
• Pour into greased and floured 10" tube bundt pan.
• Bake at 350 for 50-55 minutes or until cake springs back when lightly pressed.
• Cool in pan for 15 minutes.
• Remove from pan, finish cooling on rack. Top with glaze of icing sugar and a tablespoon or two of hot water.

Steps:

• Beat cake mix, oil, soda, eggs, and first package of pudding until smooth. Pour batter into greased 9 x 13 inch pan.
• Bake at 325 degrees F (165 degrees C) for 45 minutes, or cake tests done.
• Beat Dream Whip ™ , milk, and pudding until stiff; pour over cooled cake. Refrigerate.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with floured cooking spray.
• Place cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and food coloring; whisk until smooth. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes. Remove from the oven and let cool, about 30 minutes.
• When the cake is almost finished cooling, whisk together cold milk and pudding mix in a bowl for 2 minutes. Let sit until soft and thickened, about 5 minutes.
• Poke holes all over the top of the cooled cake using the handle of a clean wooden spoon. Pour pudding over the cake, spreading evenly to the edges. Spread whipped topping over the pudding layer. Sprinkle pistachios over top.

Steps:

• Combine dry ingredients. Slowly add in the eggs, club soda and oil. Stir until smooth. Pour into a greased Bundt pan.
• Bake at 350* for 50-60 minutes.
• When cake is nearly done, make frosting: Melt 3 Tablespoons of butter in a sauce pan until it turns a little brown. Add 2 Tablespoons of milk. Then add enough powder sugar to desired consistency. Add 1 teaspoon of vanilla if desired. .
• Pour frosting on while hot.