This pistachio cake is delightful and the frosting is light and airy. This will become a quick family favorite dessert!
So many family members in my extended family have birthdays in March! It literally feels like every other day for the entire month we are celebrating somebodyās birthday. And arenāt we all looking for fun green foods to eat in March?
This cake is super simple and quick to throw together and baking it in a Bundt pan makes it look so fancy. I love taking a box cake mix and doctoring it up.
The frosting could not be more simple and I guarantee that you will want to bathe in it! š¤£ You might think Iām joking, but I assure you, that I am very serious. In fact, the last time I made this cake, my 18 month old baby boy really did bathe in it!! It was a huge mess, but I have never seen a happier child.
I learned to make this frosting from my sister-in-law who makes this frosting every year for her daughters birthday. Gotta give her credit for the genius frosting!!
I love hiding a chocolate gold coin in the cooked and cooled cake before frosting. The person who finds the gold coin is our lucky little leprechaun for the night and wins a special prize.
Recipe for the cake:
1 box white cake mix
1 box instant pistachio pudding (4oz)
3 eggs
1/2 cup melted butter
1 cup Sprite or 7up soda
1/2 cup whole milk
1/2 teaspoon almond extract
2 tablespoons chopped raw pistachio nuts to decorate the top of the cake (optional)
Recipe for the frosting:
1 box instant pistachio pudding (4oz)
1 1/2 cups cold whole milk
8 oz package of cool whip (extra creamy)
Preheat oven to 350Ā°
In a large mixing bowl, add wet ingredients into the dry ingredients and mix well with a hand mixer.
Once itās mixed well and there are no clumps of dry cake mix or pudding, pour into a well greased and floured Bundt cake pan. Bake at 350Ā° for 30-34 minutes.
You can use a 9×13 greased baking dish instead if you prefer. Bake for 350Ā° for 25 minutes.
Allow the cake to cool for 15-30 minutes before attempting to free the cake from the Bundt pan. Turn cake onto a plate and slowly move the pan off of the cake.
For the frosting, make the pistachio pudding according to package directions, but use only 1 1/2 cups of milk. Let the pudding sit for 5 minutes to thicken up. Once itās thick, add the cool whip and mix together until no white lumps of cool whip remain.
If you are going to add a chocolate gold coin, make sure your cake has cooled completely, then slide your coin inside. Then frost over the cake.
Frost the cake with as much frosting as desired. There is enough frosting to frost the entire Bundt cake or you can choose to frost just the top of the cake. I like to sprinkle about 2 tbsps of chopped raw pistachio nuts on the top of the cake.
If you have left over frosting, I like to serve it the next day with some Nilla Wafers (I call them gold coins).
