Icing:
1 package (3.4 oz.) instant pistachio pudding mix
3/4 c. cold 2% milk
2 tsp confectioners’ sugar
1 c. cold heavy whipping cream
1/2 c. chopped walnuts
How to make Pistachio Pudding Cake
Step 1: Place the cake mix, pudding mix, eggs, soda, and oil in a large bowl. Beat for about 30 seconds on low speed, then for 2 minutes on medium speed. Fold in the walnuts.
Step 2: Into a greased and floured 10-inch fluted tube pan, pour the batter. Place in a 350 degrees oven to bake for about 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven when done and let the cake cool for approximately 10 minutes. Take the cake off the pan and onto a wire rack to cool fully.
Step 3: Place the cream, milk, pudding mix, and confectioners’ sugar in a large bowl. Beat on high speed until stiff peaks form.
Step 4: Start frosting the cake, then sprinkle with walnuts. Keep in the fridge until ready to serve.
TIPS:
Use cold heavy whipping cream for the perfect creamy icing. Make sure the thickest cream is not left clinging to the carton as you need it to properly whip the cream.
You can make this cake in a 13 x 9-inch baking dish and bake until the toothpick test is successful.
Nutrition Facts:
1 slice: 482 calories, 28g fat (8g saturated fat), 99mg cholesterol, 555mg sodium, 53g carbohydrate (33g sugars, 1g fibre), 7g protein.
