• 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)


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

Categories: Cake  St. Patrick's Day 

Author Credit: Brandie

Website Credit: http://www.thecountrycook.net/2013/03/pistachio-cake.html

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