Cakes, Breads, Muffins & Scones/ Desserts & Sweet Treats/ Recipes

Homemade Pistachio Pudding Cake

Homemade Pistachio Pudding Cake

I knew once I delved into the evil, evil realm of those pistachio pudding cookies that I made last week that I was a changed girl forever. I had finally caved into trying out pudding mixes in cookies. I’m a convert, I gotta admit it. Then again, we all know that there’s no food snobbery happening around this website, so we’re cool.

When I made those cookies, I had people chiming in from all over on Instagram and Facebook about how much they loved pistachio pudding cake. Of course, I had to google this right away.

Wow. Mind blown.

I also knew that I wanted to create a homemade, non-cake mix, pistachio pudding cake. This would take it over the top, I was sure. To omit the cake mix and create a gorgeous from-scratch cake would blow my mind even more.

Homemade Pistachio Pudding Cake

Oh you guys. It did.

This is, bar none, the best cake I have ever baked up. I have found Nirvana. Seventh heaven. Whatever you want to call it, this cake is the bomb.

Moist, fluffy, perfect cake.


Homemade Pistachio Pudding Cake

This cake made me swoon. I teased you all with a photo of it last Sunday and there were more than a few of you swooning as well.

Homemade Pistachio Pudding Cake

I just can’t stop looking at it.

Pistachio perfection.

Homemade Pistachio Pudding Cake

The icing on the cake (see what I did there?) is literally my new Pistachio Pudding Buttercream Icing recipe.

There are all sorts of pistachio pudding icings out there but not a single buttercream one and you all know my fixation with buttercream icing. I didn’t want a whipped cream based icing, I wanted a delicious, melt in your mouth buttery one.

Homemade Pistachio Pudding Cake

I am sure you now can all foresee more cakes in my future and there will be more coming, I have a few more ideas. I’m totally into the pudding cakes from scratch now and have a few ideas on how to make them completely from scratch, pudding included!

Happy Baking everyone!

Love you more than pistachio pudding,



I’ve noticed that either people nail this cake, or it falls. If it falls, you didn’t bake it long enough.




Homemade Pistachio Pudding Cake

  • Author: Karlynn Johnston
  • Prep Time: 20 min
  • Cook Time: 55 min
  • Total Time: 75 min


Homemade pistachio pudding cake, no cake mix involved, just a gorgeous, perfect crumb bundt cake with pistachio pudding mixed in.


  • 3/4 cup unsalted butter softened
  • 1 1/2 cups of white granulated sugar
  • 1 package of jello instant pistachio pudding 99g
  • 4 eggs
  • 3/4 cup chopped pistachios 1/4 cup reserved to the side for topping
  • 1 1/4 cup whole milk
  • 1/3 cup canola oil
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3 tbsp cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon salt


  1. Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
  3. Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the pistachio pudding mix and combine thoroughly.
  4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
  5. Mix in the chopped pistachios.
  6. Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
  7. Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
  8. Pour the cake batter into the prepared Bundt pan and bake for 60-70 minutes, or until a tester inserted into the center of the cake comes out clean. 


  9. Invert the cake onto a baking rack to cool.
  10. Frost with Pistachio Pudding Buttercream Icing when the cake has completely cooled and sprinkle the remaining pistachios over the icing.


  • Serving Size: 10

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.




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  • Reply
    December 11, 2017 at 2:14 pm

    The flavor of this cake is so delicious. I didn’t have pistachios so left them out and it was still so tasty – even the pickiest kid loved it! Then I got to thinking that this recipe could probably work for any flavor of pudding mix, so I tried lemon (again, left out the pistachios and just dusted the top with some powdered sugar). It was amazing!

  • Reply
    Carole mathis
    November 14, 2017 at 7:01 pm


  • Reply
    November 7, 2017 at 9:58 am

    Karlynn, I’m not a snob either, but I’ve had it with flavorless box cakes. My son requested this cake for his birthday and I know he’ll love it even more than the old way. I’ll let you know how delighted he is with it!

  • Reply
    September 23, 2017 at 9:29 pm

    I should have read the comments BEFORE I made the cake. Everyone in high altitude had the same problems. Cake batter overflowing, making a huge mess in the oven, the cake falling. I hope what is left is edible since I spent a lot of money on ingredients & a lot of time making It. I was craving this cake!!

    • Reply
      December 31, 2017 at 11:16 am

      Yes…I had the same problem with the over flow…I ended up throwing it out before it finished baking….

  • Reply
    September 23, 2017 at 9:12 pm

    I must have a miniature bundt cake pan!! I know it is normal size!! I have cake running over all over my oven!! What the heck?!

  • Reply
    Sandra Roberts
    September 17, 2017 at 2:43 pm

    You made a few elderly people very very happy. I made your Pistachio cake for a few residents at a local Senior Center (I left out the nuts as a couple have trouble chewing) They ate it so fast I thought I was feeding my grand kids!! I was asked if I’d bring another one soon (which I will) I’ll be checking out your cookbook very soon

  • Reply
    July 30, 2017 at 7:49 pm

    This cake turned out very well for me. I used cream cheese frosting glaz which was great. I also scooped out some batter and made into cupcakes because I wanted to make sure the batter didn’t overflow. This recipe has a lot of leavening so I can see why some people experienced overflowing even with a standard bunds pan.

    Anyway, this cake is great. I love how the pudding mix makes the cake moist. I even added some green food coloring to amp up he green color.

  • Reply
    Dona Decker
    June 25, 2017 at 5:06 am

    Have not made this cake yet – because I am certainly making the Banana Pudding Cake next. THEN the pistachio cake! Thanks for the seriously great recipes!

  • Reply
    May 25, 2017 at 5:26 pm

    Yes, yes, and yes! I was cooking in someone else’s kitchen so I had to substitute a different frosting, but the cake was incredible. It was light, easy, and so flavorful that it will become a staple at home.

  • Reply
    May 22, 2017 at 1:59 pm

    Looks great! Can I however, completely eliminate butter? I’m looking for an oil airy cake. Light and not dense.

  • Reply
    Antoinette Auger
    May 18, 2017 at 9:58 am

    If you follow basic techniques, this recipe should give you a beautiful, light and flavorful cake. When you add the pudding, be sure to add it as powder. DO NOT mix the powder with the liquid indicated on the box as if you were making pudding. Also, be sure to allow the cake to cool in the pan for 15 to 20 min. before turning out on a cooling rack.

  • Reply
    April 29, 2017 at 4:25 pm

    I have a question about the size of pudding mix for the recipe. Small pack of pudding? Box says 1oz/28g. Is that the size to use, or larger box?

  • Reply
    April 27, 2017 at 3:32 pm

    there is something definitely wrong with this recipe.
    Made just as it said and at 60 minutes it looked like a cake with a giant moat in the middle. Completely fallen and a mess… Cooked it for 20 minutes more and still didnt ruse. I think you need to check the recipe.

  • Reply
    Natasha Kachel
    April 7, 2017 at 8:11 pm

    This cake is amazing. I made it once and did not icing it, it was still delicious. Gonna do the icing this time, can’t wait to taste it! Thanks for posting this awesome recipe!

  • Reply
    A Canadian Foodie
    March 18, 2017 at 12:15 pm

    This was Lauren’s favourite recipe growing up. You are in the same era as she. Do you remember the Pistachio Pudding Salad? Oh my gosh! It his everywhere and everyone in the late 70’s to end of the 80’s. It had a long and fruitful (very punny) life. It was my “go-to” salad in those days and everyone asked for the recipe and had me on a pedestal cause I could create such deliciousness (the pudding, cook whip, fruit cocktail, crushed pineapple and a banana, I recall). Then a similar version of this cake came out in the 90’s – of course – cake mix, pudding and a can of 7 up or soda or something like that… By then, I was a mom – so made it with real eggs and flour and butter – and the pudding!!! And, it was Lauren’s ultimate favourite. I had absolutely forgotten about it. THANK YOU! Will be digging into my dusty recipe box to find this one.

  • Reply
    Kelly SeBour
    March 17, 2017 at 5:09 am

    Thank you so much for this awesome way of making a homemade pudding cake. I converted your recipe using plant based products. Silk Milk, Earth Balance butter, Apple Sauce (eggs), and sugar can be that of Coconut sugar which taste exactly like white sugar; I still use white sugar until the alternatives come down in price 😉 I also made this recipe into cup cakes…didn’t have a bundt pan. They did rise and my husband liked them without the icing. Making that this morning to top the cakes.

  • Reply
    January 27, 2017 at 10:14 pm

    I would rate this recipe on a scale of 1-10 (one being the worst, 10 being the best) a 6. It was good overall, but here is my full experience with the recipe:

    I made this for my mother’s birthday, she loves pistachios so I thought it would be perfect. I followed the recipe EXACTLY as I’m a person who never eyeballs anything, always goes by exactly what the recipe says. So I did that, used a standard 12 cup sized bundt pan, and cooked it at 325 F at high altitude (I’m near Denver, Colorado)

    The batter looked divine as I put it in the bundt pan, so I’m thinking “okay this is going to be an amazing cake”, not quite.

    35 minutes after putting it in the oven I smell something burning, I dismiss the smell but can not deny the plume of SMOKE coming up through the burners on my STOVE, not the oven, but the stove. So it was literally coming out the oven through the stove. At this point I’m thinking what the heck is going on, I open the oven and a mushroom cloud of smoke comes rushing out as if theres a fire in there, (which there almost was, yes my oven almost caught on fire due to the immense amount of smoke in there. So after opening the oven and having my whole kitchen, living room, and bedroom adjacent to the kitchen filled with smoke, and having to open all the doors and windows, I learn that the reason for the smoke was due to the fact that the cake had somehow spilled over the middle piece of the bundt pan, out the hole, and down onto the oven coils. Now I did not see anywhere in the recipe where it stated that this cake was going to spill over and drip so you will need to put something under it to avoid an oven fire… Like I said before I used the standard sized bundt pan called for in the recipe as well as followed the recipe exactly. The pan was only about 3/4 full when I put it in the oven. So I guess because I had to open the oven 3/4 way through cooking time the cake sunk. Yes it just completely sunk in the middle. LUCKILY it was not burnt at all, cooked perfectly but sunken in. I was able to salvage it by flipping it out of the pan upside down, that way it looked fine because the sunken in part was on the bottom. The cake was also a bit lopsided. So after cooking it I leave it in the fridge overnight, it sets up nicely and is easier to handle. I make the pistachio pudding buttercream icing mentioned in the recipe, which turned out pretty good, taste was great, but even after leaving it in the fridge for 1 hour+ and furiously whipping it, it was not nearly as fluffy looking as in the picture, I basically had to glope it onto the cake and it just kind of ran down the sides. It wasn’t as watery as I’m making it sound but certainly not as fluffy as the picture, I was expecting a nice almost meringue texture icing.

    So comes my mom’s birthday, and she loved the cake. It looked great on the outside, and tasted pretty good on the inside except for the fact that there was a one inch hole running through the entirety of the bottom of the cake due to it sinking in. Not a big deal but I would have loved for it to look nice like in the picture as was expected. I think the worst part about this cake was that I had to tell people it was a “Smoked Pistachio Pudding Cake” due to the fact that the entire middle inside part of the cake tastes like hickory smoked coals because of the extreme amount of smoke that was in the oven when it was cooking. Luckily people thought I was super clever and fancy by somehow “smoking” the pistachios. They kept asking me “so how did you do it? did you add liquid smoke, did you roast the pistachios? wow thats so cool.” I would try my hardest to smile and say “its a secret”.

    The part of the cake that didn’t taste smokey (which was about 60% of each slice) was great. Icing was great. Nothing super spectacular.

    Bottom line:

    The cake sunk in.

    It dripped out of the hole in the bundt pan onto the oven coils and caused an immense amount of smoke, thous causing some parts of the cake to taste smokey. Plus almost catching my oven on fire.

    It didn’t taste as much like pistachio as I would have liked.

    The icing was not fluffy like the picture.

    The cake had a pretty good taste overall and was extremely moist.

    The frosting TASTED great, just not fluffy.

    I probably won’t make it again.

  • Reply
    August 26, 2016 at 6:46 pm

    the icing ingredients called for INSTANT pudding . the cake ingredients not instant. I can only find instant pistachio pudding. Was this a typo mistake or where can I find pistachio pudding?

    • Reply
      October 12, 2016 at 4:27 pm

      AngieGomezGuido There is only one type of Pistachio pudding, instant.

  • Reply
    July 10, 2016 at 6:59 pm

    I made this yesterday for a dinner party, and everyone loved it. I halved the recipe and added a smidge of almond extract. Skipped the frosting (which is delicious, no doubt) and served it dusted with powdered sugar, with cherry sauce.

  • Reply
    March 29, 2016 at 6:42 pm

    I typically don’t post on these, but had to say this cake is amazing! I made a couple of substitutions only due to allergy issues with my husband, substituting the whole milk for unsweetened almond milk and the butter for Nutiva Shortening (which is a blend of coconut and palm oils). Both the Cake and frosting turned out great. My husband loved it, and my coworkers (who got leftovers the next day) were all asking for the recipe! \U0001f60a

  • Reply
    March 17, 2016 at 2:41 am

    I’ve tried this cake twice now.  It is delicious, but both times it baked over and fell!  The first time I followed it exactly as written.  The second time, I made a few adjustments for high altitude (near Denver) and it still didn’t turn out.  Any thoughts?  I used a full size bundt pan both times.

    • Reply
      March 24, 2016 at 4:09 pm

      @Miranda I just made mine and had the same issue (minus the high altitude). I baked it 1 hr 10 minutes and the toothpick came out clean. I hope it tastes ok. I made it exactly as the instructions say. =(

      • Reply
        May 13, 2016 at 6:15 pm

        I made this yesterday and mine fell as well and made a huge mess all over the oven. I am high altitude as well here in Utah.

  • Reply
    March 2, 2016 at 4:25 am

    I made this today for my husband’s birthday and it was fabulous – one of the best cakes I’ve ever made!  He is not a big fan of icing and I actually left it plain – it was delicious and moist all by itself.  I will definitely be making this again. Thanks for a great recipe!

  • Reply
    February 29, 2016 at 3:46 pm

    Made this cake once already and it was a huge hit at this year’s Superbowl party! I want to make it tomorrow morning to bring with me to a conference… Has anyone tried freezing and/or transporting this cake? Any recommendations? I’ll be flying to Dallas (about 4 hours).


  • Reply
    January 29, 2016 at 9:53 pm

    sounds awesome! i bet if you added chocolate chips it would take it over the top!!!!!

  • Reply
    January 21, 2016 at 4:27 pm

    I have absolutely no baking experience but wanted to make this cake for my Mom’s 60th Birthday.  I was a little worried about doing everything correctly but it worked out great!   My Mom was thrilled and everyone loved the cake!  This is the best cake ever and we can’t get enough of it!  Thank you so much for sharing this exceptional recipe, you rock!

    Andi (from Prince George, B.C.)

    Note:  I did have to bake it for an extra 15 minutes but my oven is pretty old and I dont have convection.

  • Reply
    October 23, 2015 at 3:31 am

    Finally! A pistachio cake/loaf recipe that doesn’t use a cake mix!!!

  • Reply
    Marianne C
    April 28, 2015 at 5:32 am

    This is a wonderful cake! I made mine in a springform tube pan and, haha, when I went to invert the cake to cool it fell right out onto the kitchen counter! Thankfully, the cake did not break apart. With a little help from my husband and four spatulas I managed to transfer it onto a serving plate. I only frosted the top because I thought the frosting might be a little too sweet and overpower the cake but it would have been fine — it’s a nice light, fluffy frosting. I also substituted cake flour for all-purpose and safflower oil for canola oil.

    The only other thing I want to share is how vitally important it is to check the cake for doneness with a toothpick. After checking the cake at 60 minutes and seeing it was not done, I checked it again at 70 minutes and baked it another 5 minutes (75 minutes total) and it came out moist and delicious. I definitely will be making this again and again.

  • Reply
    Suzy K
    April 7, 2015 at 7:10 pm

    Followed instructions to a T, and this came out wonderful.  I just glazed it, and did not do the icing, but I thought it was really delicious.  Thank you!

    • Reply
      April 8, 2015 at 3:01 pm

      @Suzy K Great to hear! It’s my favorite cake!

  • Reply
    Barb B
    March 18, 2015 at 2:14 am

    I wanted to try the homemade version and I do bake all the time but this cake fell worse than any cake I have ever made. It looked so nice when I took it out of the oven, tested fine but after a few minutes, the whole top just caved in.   Terrible….

    • Reply
      April 8, 2015 at 3:03 pm

      @Barb B This cake will cave if it’s not baked completely, it does take up to an hour or more, that cake tester is important! Also make sure that you are using a bundt pan and not any other type.

      • Reply
        March 14, 2016 at 4:30 am

        Can I use this recipe for a birthday or a wedding? Can I use a round pan (like a 9 inch pan)?


        • Reply
          October 8, 2016 at 10:00 pm

          Did you try it in the round pan?

  • Reply
    Robin P
    March 3, 2015 at 8:59 pm

    Am trying your from scratch version for the first time, can’t wait! Someone asked if it would be good with chocolate frosting, not sure about that but I usually just melt Nutella and drizzle it on top….yum! Can’t ever go wrong with Nutella! As a side note, I have made pancakes with pistachio pudding in them as well. Try them, your life will never be the same again!

    • Reply
      April 8, 2015 at 3:03 pm

      Robin P That is the best idea I have ever heard of! Making it NOW!

  • Reply
    February 25, 2015 at 9:48 pm

    I made the cake per the instructions and baked it for an hour, but it sunk in the middle when I took it out of the oven! Where did I go wrong?

  • Reply
    February 15, 2015 at 4:09 pm

    Well my mixer broke so I made this by hand.  I also cut the sugar from the frosting down to 1/2 cup. It was a TOTAL SUCCESS! Thanks for the recipe.

  • Reply
    Mrs Rena
    February 12, 2015 at 10:09 am

    Made this cake twice on a 13×9 pan and it’s just not cooking and it’s been 1 hr. I increased temp to 350 and it cooked a bit more but it browned the cake fast. What am I doing wrong? I really want to know.

    • Reply
      March 20, 2015 at 4:03 am

      Mrs Rena some cakes, specially wet ones, are not successful in a flat pan. It needs the Bundt or tube pan to circulate air in the middle through the hole. I have tried heating cores, but they are a pain unless you invert the cake to remove them.

      Goggle stainless-steel-cake-pan-heating-cores

    • Reply
      March 14, 2016 at 4:32 am

      The cake takes time, because its heavy (9×13) it takes more than 1 hour, 325•

  • Reply
    Mrs Rena
    February 10, 2015 at 3:37 am

    All purpose flour + corn starch = cake flour; can I just use cake flour, if so, how many cups? 2?

    • Reply
      February 10, 2015 at 5:27 pm

      Mrs Rena You can google how to make cake flour and then do the math for it. I didn’t calculate, I just used amounts until the perfect cake consistency was reached.

      • Reply
        Mrs Rena
        February 10, 2015 at 7:26 pm

        I tried 2 cups cake flour and it sunk in the middle. Today I will try the recipe as directed, I just never used corn starch in cake yet, do I pack it in the spoon or level it? Thank you for your quick response. Btw, even if it had too little flour the cake was very tasty I really want to make it again! Thanks for sharing your recipe as well.

        • Reply
          March 20, 2015 at 4:12 am

          Mrs Rena  1 3/4 C flour is 224 gram and 3 Tbsp Starch are 24 grams.. so total is 248 grams…basically that is the amount you need for cake flour which will be around a little over 2 cups + 3 Tbsp … I would use 2 1/4 cups. remember to fluff the flour before measuring. The most accurate recipes are usually by weight. A kitchen digital scale is around $25. Happy baking

  • Reply
    January 31, 2015 at 6:42 pm

    Are you using salted pistachios?  Or, unsalted???  Sounds WONDERFUL!  Making it for Superbowl, tomorrow!!!  :)

    • Reply
      February 10, 2015 at 5:25 pm

      @KBLAKE1985 Unsalted! 

  • Reply
    Bobbie Huggins
    January 19, 2015 at 7:52 pm

    Noticing you put the icing into the fridge  to set up the icing and the pudding, I am wondering if the cake when frosted needs to stay refridgerated when complete until serving?  Making for my best friend who loves pistachios…sounds sooooooo much better than all the old cake recipes I have found!

    • Reply
      January 20, 2015 at 1:24 am

      @Bobbie Huggins I refrigerate it if it’s out more than a few hours, there is cream in the icing but I will admit to eating cake that’s been left out overnight…many many times……

    • Reply
      January 20, 2015 at 1:24 am

      @Bobbie Huggins Oh and it’s FREAKING CRAZY AMAZING for pistachio lovers!!!! Which I am, of course, which is why I came up with it lol!

  • Reply
    January 11, 2015 at 10:20 pm

    My grandma always made the packaged cake version of this cake, but with club soda added. I think the club soda makes it lighter. Have you tried this?

    • Reply
      January 20, 2015 at 1:22 am

      @Emily No, that’s interesting!

    • Reply
      March 23, 2016 at 6:08 pm

      @Emily  Hi Emily

      Do you have the recipe with the club soda in making it package style. also need the frosting recipe. Thanks

  • Reply
    December 30, 2014 at 9:38 pm

    I have a question. I’m only able to find instant pistachio pudding mix..Can I use that for the cake??

    • Reply
      January 3, 2015 at 8:17 pm

      JoanLouise Yes! I didn’t think there was a cooked one, is there? I always use the instant!

  • Reply
    Trish Gonzales
    December 29, 2014 at 10:37 pm

    I made this cake for my families annual Christmas Eve party and this cake was DEVOURED by our guest in 20 minutes! Needless to say I know now that I need to make two cakes! Thank you for this delicious recipe!

    • Reply
      January 3, 2015 at 8:17 pm

      @Trish Gonzales This is what I love to hear!! I am SO glad that it was a hit, AND on Christmas Eve!!  <3

  • Reply
    Trish Gonzales
    December 29, 2014 at 10:36 pm

    I made this for my families annual Christmas Eve party and this cake was DEVOURED by guest in 20 minutes! Needless to say I know now that I need to make two cakes! Thank you for this delicious recipe!

  • Reply
    November 29, 2014 at 3:02 am

    Can you substitute for a regular cake pan? I don’t have a bundt cake pan, surprisingly enough. Hello from Vancouver!

    • Reply
      November 29, 2014 at 4:13 pm

      @Marie You can sub in a high sided 9×13 pan or 2 (9) inch round pans! Let me know what you think!

  • Reply
    September 30, 2014 at 2:54 am

    My grandma used to make a pistachio cake but it was chocolate and the pistachio pudding mix was in the centre, it was so good, I might have to dig up the recipe and try it myself.

  • Reply
    September 22, 2014 at 7:21 pm

    I don’t have “jello pistachio pudding” in my part of the world – any ideas how to make that from scratch?

  • Reply
    September 6, 2014 at 4:22 pm


    Can i replace canola oil with sunflower oil?

  • Reply
    August 20, 2014 at 6:16 pm

    Is it 3TBSP cornstarch or 3 tsp

    • Reply
      August 20, 2014 at 6:59 pm

      @Nina TBSP. That is the secret to getting a silky cake!

  • Reply
    July 13, 2014 at 11:14 pm

    I got pretty excited when I saw this cake, and even more excited when I discovered you’re from Edmonton! It’s awesome to discover a food blogger from my home province and a city I’ve lived in for a few years. I’ll be visiting your blog again, and I’ll definitely be making this cake! 🙂

    • Reply
      July 14, 2014 at 4:27 pm

      @Caley Well thanks for stopping in! Yes, there are WAY less of us Canadian food bloggers out there and even fewer from Edmonton LOL! Nice to e-meet you! 

  • Reply
    April Glen
    June 23, 2014 at 3:09 pm

    Hi Karlynn! Thanks for posting this recipe, I have loved Pistachio cake since my father first made it back in the late 60’s early 70’s. I haven’t made it because I don’t like using the packaged cake mix so when I saw this recipe I definitely had to try it. I used Xylitol instead of sugar and I only used 1 cup instead of 1 1/2 cups. That was the only change that I made. Due to the fact that I’m a Diabetic I also didn’t make the Pistachio Butter Cream Icing although it sounds delicious. The cake turned out light, fluffy, moist and delicious and took me back simpler times. I have a board called Pinned It, Did It, Loved It where I rate recipes from Pinterest that I’ve tried. This recipe got 5 stars! 

    • Reply
      June 23, 2014 at 5:28 pm

      April Glen I am so glad that it worked out with the substitutions! That’s awesome! 

  • Reply
    May 13, 2014 at 6:43 pm

    Wow! I vove your cake,I would like to do it,but don’t have jello pistachio pudding =(

    hugs from Spain

  • Reply
    A Girl Needs a Name
    May 9, 2014 at 6:04 pm

    I am intrigued. This looks like it would also be good with chocolate icing.

    • Reply
      Karlynn Johnston
      May 14, 2014 at 3:00 am

      I’m not sure what chocolate would be like. Phhhht. Who am I kidding, I’m sure it’s awesome.

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