In honor of Saint Patrick’s Day, I wanted to bake something green. I’ve made green velvet cake before, but I remembered a childhood favorite — pistachio cake — and I knew that’s what I wanted to make instead.
One of my favorite baking “hacks” is using a box cake mix as the base for any cake recipe I’m using. The use of a box cake mix in this Pistachio Cake recipe is AMAZING and so easy. The addition of the pudding mix adds the perfect pistachio flavor and makes the cake so moist and rich.
This recipe isn’t just for St. Patrick’s Day, it would make a great addition to your next gathering, party, or just for dessert!
You can find my complete recipe at the end of this post below, along with my recipe for a super-simple whipped cream frosting (it’s great on all cakes, by the way).
Give my recipe a try. I think you’ll like it. 🙂
- 1 box white cake mix
- 1 box instant pistachio pudding mix
- 1 stick melted butter
- 4 egg whites
- 1 cup milk (regular or buttermilk)
- Preheat oven to 350 degree, and line a 8x8 cake pan with parchment paper.
- Combine the box cake mix and the pudding mix in a large bowl. Mix together.
- Prepare your wet ingredients (butter, egg whites, milk).
- Add in the melted butter, egg whites, and milk to the cake and pudding mix.
- Beat together until just combined with a whisk or electric mixer.
- Fill cake pan with batter. If using two smaller cake pans, split the batter evenly into each pan.
- Bake for 35-45 minutes.
- Let cake cool completely before trimming, cutting, or frosting.
- 1 block (8 oz.) softened cream cheese
- 1 box instant pistachio pudding mix
- 1 large tub of Cool Whip
- 3 tablespoons heavy cream or milk
- In a medium size bowl, add in the cream cheese and 3 tablespoons of pudding mix.
- Mix the cream cheese and pudding mix together until light and fluffy.
- Add in the Cool Whip and mix together.
- Add in heavy cream or milk until the frosting is the consistency you like.
- NOTE: If you would like the frosting to be a different flavor, you can change the pudding mix flavor or omit the pudding and use 1 tablespoon of extract instead.