Pistachio Cake



For the Cake:

  • 1 (18.25-ounce) package yellow cake mix
  • 1 (3.4-ounce) package instant pistachio pudding mix
  • 4 eggs
  • 1 1/2 cups water
  • 1/4 cup vegetable oil
  • 1/2 teaspoon almond extract
  • 7 drops green food coloring

For the Frosting:

  • 1 (16-oz) container of Cool Whip
  • 1 (3.4-ounce) package instant pistachio pudding mix


  • For the cake, preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch tube pan with butter and coat with flour. Shake out excess flour.
  • In a large bowl, whisk together yellow cake mix and pistachio pudding mix. Form a well in the middle and pour in the eggs, water, oil, almond extract, and food coloring. Beat the ingredients at medium speed for about 2 minutes, or until well-combined.
  • Pour the batter into the prepared pan. Bake for 50 to 55 minutes. The cake should spring back when pressed lightly.
  • Let the cake cool in the pan for 15 minutes. Flip it over onto a wire rack and let cool completely.
  • Meanwhile, prepare the frosting. Whisk together Cool Whip and pistachio pudding mix until smooth and fluffy.
  • Frost completely cooled cake with pistachio frosting. Slice and enjoy!


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