This recipe has been a huge success over at Mariah’s Pleasing Plates! It has received plenty of wonderful comments from readers. Let’s take a look at what some of them have had to say about this surprising and amazingly flavorful dessert:
“I’ve always really loved pistachio pudding! (And pistachio ice cream, too.) It has an almond extract-y flavor that’s just so yummy! I bet the pudding in this cake makes it so moist! Looks awesome!”
Ingredients:
1 Box Duncan Hines Yellow Cake Mix
1 Cup McKesson Vegetable Oil
1 (4 oz.) Package Jell-O Instant Pistachio Pudding Mix
3 Large Eggland’s Best Eggs Eggs
1 Cup Canada Dry Club Soda
½ Cup Fisher’s Chopped Walnuts or Pistachios
½ Cup Oak Farms Milk, cold
1 (4 oz.) Package Jell-O Instant Pudding Mix
1 (8 oz.) Container Extra Creamy Cool Whip
Instructions:
Pistachio Pudding Cake:
Preheat oven to 350 degrees. Spray a 12 cup bundt pan with cooking spray. Mix all of the ingredients with electric mixer on medium speed until very smooth. Bake 45 to 50 minutes (test for doneness with a toothpick). Remove from oven and cool in pan for 10 minutes. Remove from pan and cool completely before frosting. Top with icing. Garnish with nuts and cherries.
Pistachio Whipped Icing:
Mix together the milk and pistachio pudding. Once combined, quickly fold in the cool whip with a rubber spatula. Spread on the cooled cake immediately.
Quick Tip: Mix the ingredients quickly to prevent the mixture from seizing up.
Thanks goes to Mariah’s Pleasing Plates for this lovely recipe!
you need to separate the cake mix from the icing mix, it’s very confusing.