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Pistachio Pudding Cake


  • 1 box of yellow cake mix
  • 2 boxes of pistachio instant pudding mix
  • 1/2 c oil 
  • 1/2 c water
  • 1/2 c whole milk
  • 5 eggs
  • 1 tsp almond extract
  • 1/4 c poppy seeds


  • 2 c heavy cream
  • 1 box pistachio instant pudding mix


  1. Preheat oven to 350 degrees

  2. Grease and flour a tube pan and set aside.

  3. Combine all ingredients in a bowl for about 2 minutes. Do not overmix or the cake will get turn out tough and dense!

  4. Bake for 45 minutes until top is cracking in several places. Remove and cool.


  1. Beat ingredients together in a bowl until thick and spreadable. Frost cooled cake and serve with a sprinkle of roasted and salted pistachios for the sweet/salty combination. Or not. We like it both ways.