I found this cake recipe awhile back on Pinterest and made it with the intention of posting the recipe right before St. Patrick's day. I'm a few days late, but thought I'd share it anyway. The pudding mix in the cake makes for a very moist cake! There is just enough pistachio flavor without it being too much. It was a very delicious recipe that I'm embarrassed to say, Justin and I finished off way sooner than we should have. Enjoy!
Ingredients:
For the Cake
1 box vanilla, white or yellow cake mix
1 (3.4 oz) box instant pistachio pudding
3 eggs
1 cup oil
1 cup milk
green food coloring (optional)
For the Frosting
1 (3.4 oz) box instant pistachio pudding
1/2 cup milk
1 (8oz) tub frozen whipped topping, thawed
green food coloring (optional)
Directions:
Cake:
Preheat oven to 350F degrees.
Spray a 9x13 baking dish with nonstick spray
In a medium bowl, combine dry cake mix with dry instant pistachio pudding. Mix those together until combined.
Add in eggs, oil and milk.
Stir just until combined.
Add 6 to 8 drops of green food coloring, stir until it is totally incorporated.
Pour into prepared baking dish.
Bake for about 25 to 20 minutes.
(The cake will look brown when you remove it from the oven. It will be green on the inside)
Allow cake to cool completely before making the frosting.
Frosting:
Put the instant pistachio pudding mix into a mixing bowl and add in 1/2 cup cold milk.
Stir until combined.
Stir in the thawed whipped topping.
Add about 5 drops of green food coloring.
Spread frosting onto cooled cake.
If you like, sprinkle with some crushed pistachios. This cake needs to be kept refrigerated.
Original recipe came from The Country Cook.
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