Pistachio Pudding Cake

The green coloring of this cake makes it a great seasonal specialty, including Christmas Holidays. Mom usually made this cake for St. Patrick's Day. But there is no need to wait for a holiday to enjoy this easy cake.

Mom made this cake using a box of yellow cake mix. You could also make any yellow cake recipe. The special addition is a box of instant pistachio pudding. If you use a boxed cake mix, be sure to use one without pudding, otherwise, the additional pudding will result in more of a pudding and less of a cake. After baking, this cake is a similar in density and taste to a pound cake; but, the pistachio flavor and green color make this cake unique.

The whipped cream topping likewise is spruced up with another box of instant pistachio pudding. Mom seemed to think that she always just used cool whip mixed with the pudding, but Megan and I clearly remember that she used whipping cream. I used to love to lick the beaters after the frosting was made. I must admit that I still do.

I made this cake for a regular Saturday night at Mom's house. Besides myself and MDS, the usual crowd was there: Mom, Megan, Tim, Ryan, Amanda, Ava, Patrick, and Lorelei. Mike also stopped by to play some football. Baby Delilah even made a brief appearance. The cake was a hit.

Pistachio Pudding Cake


Cake

• 1 box yellow cake mix (without pudding)
• 3 1/2 ounce instant pistachio pudding mix
• 2 eggs
• 1 1/2 cup milk

Blend all ingredients using an electric blender until well blended. Pour into a greased and floured bundt pan. Bake at 350 for 40 minutes. Allow to cool before frosting.

Frosting

• 3 1/2 ounce instant pistachio pudding mix
• 1 pint whipping cream

Using an electric beater, mix the cream and the pudding mix until soft peaks form. Spread on the cake. Enjoy!