Skip to main content
BROWSE

View Recipe

PISTACHIO PUDDING CAKE

Active Time : 15 minutes
Total Time : 65 minutes
Serves : 15 servings
INGREDIENTS
  • 1 15.25 ounce package yellow cake mix
  • 2 3.4 ounce packages instant pistachio pudding & pie filling
  • 1 cup sour cream
  • 1 cup pure vegetable oil
  • 4 large eggs
  • 1 cup 2% milk
  • 1 8 ounce container frozen original whipped topping thawed
DIRECTIONS

In large mixing bowl, combine cake mix, 1 package pudding mix, sour cream, oil and eggs. Using an electric mixer, beat 2 minutes at medium speed. Transfer to a greased 13x9-inch baking pan.

Bake in a preheated 350°F oven 45-50 minutes or until a knife inserted in center of cake comes out clean. Remove from oven and cool completely.

In medium mixing bowl, combine remaining package of pudding mix and milk. Mix with electric mixer until thickened (about 1 minute). Let stand 5 minutes. Fold in whipped topping; spread over cooled cake. Refrigerate, covered, until ready to serve.