Description
Celebrate Saint Patrick’s Day with this delightful Pistachio Pudding Cake that combines the nutty flavor of pistachio pudding with a moist yellow cake base, topped with a sweet powdered sugar glaze tinted green for a festive touch. Perfect for a holiday treat, this easy-to-make cake delivers a beautiful presentation and delicious taste that the whole family will enjoy.
Ingredients
Scale
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
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 mixing bowl, combine the pistachio instant pudding mix, yellow cake mix, vegetable oil, water, eggs, and vanilla extract. Using an electric mixer, beat on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until the batter is smooth and well combined.
- Bake the Cake: Pour the batter into a greased 9×13 inch baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack and let it cool completely.
- Make the Glaze: In a small bowl, mix the powdered sugar, milk, and almond extract (if using) until smooth. Add a few drops of green food coloring if you want a festive green glaze.
- Glaze the Cake: Drizzle the glaze evenly over the cooled cake.
- Serve: Slice the cake and serve. Enjoy your festive Saint Patrick’s Day Pistachio Pudding Cake!
Notes
- For a richer flavor, use almond extract in the glaze.
- Make sure the cake is completely cool before glazing to prevent the glaze from melting.
- Green food coloring is optional but adds a festive touch perfect for Saint Patrick’s Day.
- You can substitute yellow cake mix with white cake mix if preferred.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
