Pistachio Pudding Cake Recipe - Allrecipes.com
Pistachio Pudding Cake Recipe
  • READY IN hrs

Pistachio Pudding Cake

Recipe by  

"Flavored with almond and pistachio and dusted with powdered sugar, this festive tube cake is an easy addition to the dessert table."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F. Place all ingredients except powdered sugar in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes.
  2. Pour into greased and floured 10-inch fluted tube or tube pan.
  3. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 04, 2009

This cake was great, and went very fast! I frosted it with one box of pistachio instant pudding and one package of dream whip, mixing both together with 1 1/2 cups of milk. Next time, I plan on adding walnuts to the mixture.

 
Most Helpful Critical Review
Jul 22, 2010

This is a good base recipe but it really needs some jazzing up. I found it to be very bland, I almost added another box of pudding & now wish that I had because it really needs it. I also added some white chocolate chips which helped but I don't think we'll be doing this one again as is.

 

39 Ratings

Jul 13, 2009

I'm glad I found this recipe! My mother made this pistachio coffee cake for years and I've always loved it. She would put half the batter in the bundt pan, and then sprinkle a mixture of cinnamon, brown sugar and chopped walnuts and then add the remaining batter. Other than that, this is the recipe that I remember from my childhood - and it's super moist and delicious!

 
Jun 25, 2009

omg amazing people love it love it love it they said it was the best cake in the world. I made it like a cake not a bund cake and frost it with cool wip mix with a package of pistachio pudding mix and a cup of salted penuts on top of the cake it was amazing so perfect and moist I love it < 3

 
Mar 20, 2012

---> Have made this for many years in a bundt pan, but use my homemade buttercream frosting with a splash of almond extract… I called it the “KERMIT THE FROG CAKE” (it’s already green enough, so you do not have to add green food coloring) and let younger nephew/nieces decorate with a variety of candies like chocolate stars, M&Ms, candy corn, etc. They LOVED doing that and STILL remember now that they are adults! Yes, as they decorated, there were many licked fingers that 'somehow' got into the frosting! Very moist & delish; still a favorite of mine. ~ NOTE: Have also done the same with a Cherry Chip cake mix (with a splash of almond extract added to the batter) with homemade buttercream frosting tinted pink frosting [with with a splash of both vanilla and almond extract]. Of course, the pink version we called the "MISS PIGGY CAKE." (Sesame Street was obviously very popular in those days)... ~ Good memories and a wonderful (easy) change from the "expected" chocolate cake!

 
Dec 24, 2011

This is one of those recipes I get asked to bring to gatherings. To make it with a heavier pound cake consistency add an 8 oz container of sour cream.

 
Dec 30, 2011

I love this cake and have been making it for years--I have to say in my opinion it is much prettier if you use white cake mix instead of yellow.

 
May 30, 2011

i have been making this recipe for years but hadn't for a long time...the dh wanted extra almond flavouring so about 1/4 tsp more was added...i dust it with dr. oetker vanilla sugar when cooled...so again...a great cake...it freezes well too!!!...

 

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Nutrition

  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 42.7 g
  • 14%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 11.4 g
  • 17%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 427 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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