This Pistachio Jello Cake is a beloved classic that combines the nostalgia of boxed mixes with the rich flavor of pistachio pudding. The secret lies in mixing the cake batter with cold milk and instant pudding, which creates an incredibly moist, tender crumb with a vibrant green hue. Once baked, the cake is split into layers and filled with a dreamy, whipped frosting made from the same pistachio pudding mix. It&# 226;ÂÂs light, airy, and slightly sweet, making it perfect for potlucks, family gatherings, or any time you crave a comforting, easy-to-make dessert. The addition of chopped nuts adds a delightful crunch that contrasts beautifully with the soft cake and fluffy frosting.
Pistachio Jello Cake
Description
This Pistachio Jello Cake is a beloved classic that combines the nostalgia of boxed mixes with the rich flavor of pistachio pudding. The secret lies in mixing the cake batter with cold milk and instant pudding, which creates an incredibly moist, tender crumb with a vibrant green hue. Once baked, the cake is split into layers and filled with a dreamy, whipped frosting made from the same pistachio pudding mix. It&# 226;ÂÂs light, airy, and slightly sweet, making it perfect for potlucks, family gatherings, or any time you crave a comforting, easy-to-make dessert. The addition of chopped nuts adds a delightful crunch that contrasts beautifully with the soft cake and fluffy frosting.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Grease and flour a 10-inch Bundt pan or two 9-inch round cake pans.
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In a large mixing bowl, combine the cake mix, one package of pistachio pudding mix, eggs, oil, and cold water.
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Beat the batter on medium speed for 2 minutes until smooth and well-combined. If desired, fold in 1/4 cup of chopped nuts.
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Pour the batter into the prepared pan(s).
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Bake for 50 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 15 minutes, then remove from the pan and transfer to a wire rack to cool completely.
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While the cake cools, prepare the frosting: In a large bowl, combine the Dream Whip mix, the second package of pistachio pudding, and cold milk.
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Beat the frosting mixture on medium-high speed for about 5 minutes, or until thick and fluffy.
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If using round pans, slice each cake layer horizontally to create three even layers. If using a Bundt pan, slice the cake horizontally into three layers.
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Place the first layer on a serving plate. Spread about 1 cup of the pistachio frosting over the layer.
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Repeat with the second layer, spreading another 1 cup of frosting.
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Top with the third cake layer. Spoon the remaining frosting over the top and sides of the cake.
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Garnish with additional chopped nuts if desired. Refrigerate for at least 1 hour before serving to allow the frosting to set.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 3g15%
- Cholesterol 45mg15%
- Sodium 320mg14%
- Total Carbohydrate 58g20%
- Dietary Fiber 1g4%
- Sugars 40g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
