Can I make Pistachio Pudding Cake a day ahead?

Yes. In fact, Pistachio Pudding Cake is an excellent make-ahead dessert. Preparing it a day in advance allows the flavors to develop and gives the frosting time to set. Store the cake covered in the refrigerator until you're ready to serve.

What is the best way to store Pistachio Pudding Cake?

Because the frosting contains whipped topping and milk, Pistachio Pudding Cake should be refrigerated in an airtight container or tightly covered with plastic wrap. It stays fresh for up to three days while maintaining its moist texture and creamy topping.

Can I freeze Pistachio Pudding Cake?

Yes. The unfrosted cake freezes especially well for up to two months when wrapped securely. If freezing the frosted cake, expect the whipped topping to soften slightly after thawing. For the best texture, thaw overnight in the refrigerator before serving.

Easy Pistachio Pudding Cake Recipe Everyone Loves

Description

This Pistachio Pudding Cake is a moist, fluffy sheet cake made with yellow cake mix and instant pistachio pudding, then topped with a light and creamy pistachio whipped frosting. It’s an easy make-ahead dessert that’s perfect for potlucks, holidays, family gatherings, and everyday celebrations.

Ingredients

Scale

1 box (15.25 oz) yellow cake mix
2 boxes (3.4 oz each) instant pistachio pudding mix (for cake)
5 large eggs
1/2 cup vegetable oil
1/2 cup milk
1/2 cup water
1 box (3.4 oz) instant pistachio pudding mix (for frosting)
3/4 cup cold milk (for frosting)
8 oz whipped topping, thawed
2 tablespoons chopped pistachios (optional, for garnish)

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large mixing bowl, combine the yellow cake mix, two boxes of instant pistachio pudding mix, eggs, vegetable oil, milk, and water.
Beat on medium-high speed for about 2 minutes until the batter is smooth and evenly mixed.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before frosting.
For the frosting, whisk together one box of instant pistachio pudding mix and 3/4 cup cold milk until thickened.
Gently fold the whipped topping into the pudding mixture until smooth and fluffy.
Spread the frosting evenly over the cooled cake.
Garnish with chopped pistachios if desired.
Refrigerate for at least 1 hour before serving for the best texture and flavor.

Notes

Use instant pistachio pudding mix, not cook-and-serve pudding.
Allow the cake to cool completely before adding the frosting.
Store the cake covered in the refrigerator for up to 3 days.
Garnish with chopped pistachios for added crunch and presentation.
The unfrosted cake can be frozen for up to 2 months.
For a richer cake, substitute sour cream for part of the milk.
White cake mix may be substituted for yellow cake mix.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 241
Sugar: 19 g
Sodium: 276 mg
Fat: 11 g
Saturated Fat: 8 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 53 mg