Name: Pistachio Pudding Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16 servings
Ingredients: 1 package yellow cake mix (regular size); 1 package (3.4 ounces) instant pistachio pudding mix; 4 large eggs, room temperature; 1 cup club soda; 1/2 cup canola oil; 1/2 cup chopped walnuts; ICING:; 1 cup cold heavy whipping cream; 3/4 cup cold 2% milk; 1 package (3.4 ounces) instant pistachio pudding mix; 2 teaspoons confectioners' sugar; 1/2 cup chopped walnuts

Easy, delicious and requiring zero expensive pistachios, our pistachio pudding cake is the ultimate crowd pleaser.

Ingredients

1 package yellow cake mix (regular size)

1 package (3.4 ounces) instant pistachio pudding mix

4 large eggs, room temperature

1 cup club soda

1/2 cup canola oil

1/2 cup chopped walnuts

ICING:

1 cup cold heavy whipping cream

3/4 cup cold 2% milk

1 package (3.4 ounces) instant pistachio pudding mix

2 teaspoons confectioners' sugar

1/2 cup chopped walnuts

Instructions

1 Create the batter

2 Preheat your oven to 350°F. In a large bowl, use a hand mixer or stand mixer to beat the cake mix, pudding mix, eggs, soda and oil on low speed for 30 seconds. Turn the mixer up to medium speed, and beat for two minutes. Fold in the walnuts. Editor’s Tip: Toast the nuts (and let them cool!) beforehand to bring out the nutty richness and take away the raw edge.

3 Pour the batter into a well-greased and floured 10-inch fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Allow the cake to cool in the pan at room temperature for 10 minutes. Remove the cake from the pan to a wire rack to cool completely to room temperature. Editor’s Tip: Make sure you really know how to grease a Bundt pan the right way, or your cake will break coming out of the pan. Trust us, we’re speaking from personal experience!

4 Whip up the frosting

5 In a large bowl, use a hand mixer or stand mixer to beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form.

6 Using a mini offset spatula, butter knife or the back of a spoon, decorate the cake with the frosting. Sprinkle the rest of the walnuts on top. Refrigerate the cake until you’re ready to serve.