Jello Pistachio Pudding Cake

Delightfully fluffy and bursting with nutty, creamy flavor, this Jello Pistachio Pudding Cake is a dessert lover's dream! Made with a combination of white cake mix and instant pistachio pudding, this easy-to-follow recipe yields a moist, tender cake with a hint of vibrant green—perfect for holidays, gatherings, or anytime indulgence. The luscious frosting, created by folding whipped topping into pistachio pudding, adds an irresistibly smooth, velvety finish. Sprinkle on chopped pistachios for a touch of crunch, and you’ve got a show-stopping treat that looks as impressive as it tastes. Quick to prepare and versatile to serve, this pistachio cake will have everyone coming back for seconds!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 12

Ingredients

• 1 box White cake mix
• 2 boxes (3.4 oz each) Instant pistachio pudding mix
• 4 large Eggs
• 0.5 cups Vegetable oil
• 1 cups Water
• 2 cups Milk
• 1 container (8 oz) Whipped topping (e.g., Cool Whip)
• 0.5 cups Chopped pistachios (optional, for garnish)
• 3 drops Green food coloring (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or a bundt cake pan.

Step 2

In a large mixing bowl, combine the white cake mix, 1 box of instant pistachio pudding mix, eggs, vegetable oil, and water.

Step 3

If desired, add green food coloring to the batter for a more vibrant green hue. Mix the ingredients with an electric hand mixer on medium speed for 2-3 minutes, or until the batter is smooth and well combined.

Step 4

Pour the batter into the prepared baking pan, spreading it evenly.

Step 5

Bake in the preheated oven for 40-45 minutes if using a 9x13-inch pan, or 50-55 minutes if using a bundt pan. The cake is done when a toothpick inserted into the center comes out clean.

Step 6

While the cake is baking, prepare the frosting by whisking together the remaining box of instant pistachio pudding mix and the milk in a medium-sized bowl. Once thickened, gently fold in the whipped topping until smooth.

Step 7

Let the cake cool completely on a wire rack before frosting. If using a bundt pan, invert the cake onto a serving plate before frosting.

Step 8

Spread the frosting evenly over the top and sides of the cooled cake. Sprinkle chopped pistachios on top as a garnish, if desired.

Step 9

Slice and serve chilled or at room temperature. Enjoy your delicious Jello Pistachio Pudding Cake!

Nutrition Facts

Serving size	1749.3 grams (1749.3g)

Amount per serving	% Daily Value*
Calories	4312

Total Fat 184.80g	237%
Saturated Fat 40.00g	200%
Polyunsaturated Fat 67.50g
Cholesterol 788mg	263%
Sodium 6106mg	265%
Total Carbohydrate 595.10g	216%
Dietary Fiber 6.00g	21%
Total Sugars 348.10g
Protein 63.40g	127%

Vitamin D 379IU	1893%
Calcium 1600mg	123%
Iron 14mg	76%
Potassium 1919mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 5.9%

Carbs: 55.4%