Pistachio Pudding Frosting Recipes

PISTACHIO PUDDING CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

PISTACHIO CAKE AND FROSTING

Steps:

• Blend cake mix, eggs, oil, sprite ( I use 7-Up) and one box of pudding mix. Beat with a mixer for 2 minutes.
• Pour into a 9x13-inch pan.
• Bake 350 for 35-45 minutes. Cool completely.
• For frosting, stir one box of pudding mix with milk, then fold in cool whip.
• Spread on cooled cake.
• Keep refrigerated.

PISTACHIO PUDDING CAKE

Steps:

• Preheat the oven to 350°
• Spray a 9 x 13 baking dish with nonstick spray.
• In a large bowl, combine cake mix, 1 box of instant pudding mix, eggs, soda, oil, and green food coloring and mix with electric mixer on medium speed for about 3 minutes.
• Pour into the prepared baking dish.
• Bake for about 25 -30 minutes or until inserted toothpick comes out clean to indicate the cake is done.
• Allow the cake to cool completely. While cooling, take the whipped topping out of the freezer and set aside to thaw.

PISTACHIO BUTTERCREAM FROSTING

Steps:

• Using the paddle attachment on a stand mixer, cream the butter until light and fluffy.
• In a measuring cup, combine the milk and the pudding mix until it's completely dissolved. If you do not dissolve it all at this point, you will have gritty icing!
• Beat the pudding mixture into the butter completely.
• Add in the powdered sugar, half a cup at a time, beating in completely.
• Chill the icing for approximately 20 minutes, to allow the jello and the butter to set more completely.
• Use to ice cakes and cupcakes.
• Yield: Approximately 1 1/2 cups of icing. This will frost one standard sized bundt cake perfectly.

PISTACHIO PUDDING FROSTING

Steps:

• Prepare pudding mix according to package directions using the 1 1/2 cups milk.
• In a small mixer bowl beat margarine and shortening with an electric mixer on medium speed for 30 seconds. Add powdered sugar to beaten mixture; beat till lightly and fluffy. Gradually add pudding, beating well.
• Makes 3 3/4 cups, enough to frost top and sides of one 13x9x2-inch cake or tops and sides of two 8-or9-inch cake layers.
• Source: Better Homes and Gardens Creative Ideas: Holiday Desserts, 1988.

FROSTED PISTACHIO CAKE WITH PUDDING MIX

Steps:

• Preheat the oven to 350°F. Grease a Bundt pan with nonstick spray and flour.
• Add yellow cake mix, pistachio pudding mix, water, eggs, and oil to a large mixing bowl. Beat using a hand mixer at medium speed until combined (about 45 seconds). Carefully add batter to the cake pan
• Bake on the center oven rack for 32-34 minutes or until a toothpick inserted into the center of the cake comes out clean. The cake will be slightly golden brown and springy to the touch.
• Allow cake to cool to room temperature for about an hour.