Pistachio Cake

How to Make Pistachio Cake 

First, preheat the oven to 350 degrees Fahrenheit and prepare your pan. I used a 10-inch tube pan for this recipe, but there are other pan options, as well.

Grease the pan generously with oil and dust it evenly with flour. To get rid of the excess, flip the pan over onto a piece of parchment paper or baking sheet and tap it gently.

Next, make the batter. Stir together the yellow cake mix and pistachio pudding until combined. Create a well in the middle and pour in the eggs, water, oil, almond extract, and food coloring.

The food coloring is completely optional, but I do love the light green hue it gives the cake. 

Beat the ingredients with an electric mixer at medium speed for about 2 minutes. Don’t overmix to avoid a heavy cake. Stop as soon as the ingredients are well-combined.

Pour the batter into the greased and floured pan and bake for 50 to 55 minutes. You’ll know the cake is done when it springs back when you lightly press on it with your fingers.

Let the cake cool for 15 minutes in the pan. Flip it over onto a wire rack – it should come off effortlessly – and cool completely.

While the cake is cooling, prepare the frosting. In a large bowl, beat together thawed Cool Whip and pistachio pudding mix until smooth and spreadable. 

You can also beat in 5 to 6 drops of food coloring to make it green.

If the frosting is too thick, add a tablespoon of milk and whisk until the frosting is smooth and spreadable. Add more milk, 1 tablespoon at a time, if needed. 

Spread the frosting with a spatula over the cooled cake. You can use a piping bag and tips for a prettier presentation.

Top it with crushed pistachios and/or toasted coconut, if desired.

Slice it and enjoy!