Pistachio Cake
  • Cooking Time: 30
  • Servings: 8
  • Preparation Time: 15
  • 1 box vanilla, 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 (8oz.) tub frozen whipped topping, thawed
  • green food coloring (optional)
  1. Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick spray.
  2. In a medium bowl, combine dry cake mix with dry instant pistachio pudding.
  3. Mix those together until combined. Then add in eggs, oil and milk.
  4. Stir just until combined.
  5. Stir in about 6 to 8 drops of green food coloring until fully incorporated.
  6. Pour into prepared baking dish. Bake for about 25-30 minutes.
  7. If you insert a toothpick into it, it should come out clean when done.
  8. Allow cake to cool completely before making frosting.
  9. To make frosting, put instant pistachio pudding mix into a mixing bowl.
  10. Add in 1/2 cup cold milk. Stir until combined.
  11. Now stir in your thawed whipped topping.
  12. Once again, I put in a few drops of green food coloring to really bring out that green color.
  13. About 5 drops or so. Spread frosting onto cooled cake.
  14. Slice and serve. If you like, sprinkle with some crushed pistachios.