I am SO excited to share this recipe with you all as it has been lost in my family for decades!!! My Great Aunt Margie used to make this for me all the time when I was little and I could never get enough of it. Even at a very young age, I knew there was something special about this cake; that we were both…fabulous!

The secret is a secret no longer: instant pudding mix is superior to mayo for a moist cake that will not stop. And it just keeps getting better from there: we don’t need flour because we’re also using instant cake mix, which means no measuring sugar, baking soda, baking powder, vanilla, etc. Then, a cup of sour cream just in case we were worried it wouldn’t be moist enough. This recipe is so easy and fun, and the textures are unlike anything I’ve ever had before. I can’t wait for you to make this. PLUS THE CAKE HAS A BUTTHOLE!!!

Old-Fashioned Pistachio Instant Pudding Cake Recipe

La Faguette

A super easy, no-flour-needed cake with the actual most amazing texture!!! Very impressive, very little work.

5 from 3 votes

Tried this recipe?Tag @la_faguette_ on Instagram!

Print This Bish Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Resting Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 10 people

Equipment

• ▢
  1 Bundt Cake Pan
• ▢
  1 Hand Mixer or Whisk

Ingredients

  

1x2x3x

FOR THE BUNDT!

• ▢ 1 – 15.25 oz box yellow cake mix (ignore instructions on box, just follow mine!)
• ▢ 1 – 3.4 oz box INSTANT pistachio pudding mix
• ▢ 4 eggs
• ▢ 1 cup sour cream
• ▢ ½ cup water I know you're gonna wanna use milk but DON'T! We need the water to offset the density of the sour cream and pudding…trust me, I found out the hard way.

FOR THE FROSTING!

• ▢ 1 – 8 oz tub cool whip
• ▢ 1 – 3.4 oz box INSTANT pistachio pudding mix
• ▢ 1 cup whole milk

Instructions

 

FOR THE BUNDT!

• Preheat oven to 350°F and grease your bundt pan.
• In a large bowl, add all 5 bundt ingredients: cake mix, pudding mix, eggs, sour cream, and water.
• Using (preferably) a hand mixer, beat for 2 minutes.
• Pour batter evenly into your cake pan and level the surface.
• Bake for 40 minutes or until a sharp object inserted to the bottom comes out clean.
• When baking is complete, allow cake to cool in the pan for 15-20 minutes before flipping over onto a cooling rack. Let cake cool completely to room temperature before frosting.

FOR THE FROSTING!

• While the cake is baking/cooling, combine all frosting ingredients in a large bowl: cool whip, pudding mix, and milk.
• Mix until well combined.
• Place in fridge and let cool completely.

THE RULES:

• The bundt cake should live covered, outside of the refrigerator. However, the frosting needs to live in the fridge because of the dairy. So:
• OPTION 1: If you plan to eat it all in a sitting, go ahead and frost it and serve. As a rule of thumb, dairy should not sit outside of the fridge for more than two hours.
• OPTION 2: The cake lives on the counter and the frosting in the fridge, and you frost-to-order.
• If you end up having to refrigerate a frosted cake for whatever reason, be sure to take it out, uncover it, and allow it to come to room temperature before serving (about 1-1.5 hours). I cannot stress enough how much the texture of the cake changes when it's cold…it is not the same cake, it is worse!!!

Notes

OMG DID YOU MAKE THIS?!? 

Tag @la_faguette_ on IG and hashtag it #lafaguette !

Keyword cake recipe beginners, cake recipe with instant pudding, easy cake recipes, easy dessert recipes, fun cake ideas, pudding cake recipe, super moist cake recipe

Tried this recipe?Let us know how it was!

Equipment for Pudding Cake:

NonStick Bundt Pan!
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Hand Mixer with Storage!
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Dishwasher-Safe Cooking Racks!
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The equipment section above contains affiliate links to products I recommend, many of which I love and use daily! Please purchase from these links…the price doesn’t change but I get a cut!!!