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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 4 votes
Tried this recipe?Tag @la_faguette_ on Instagram!
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 10 people

Equipment

  • 1 Bundt Cake Pan
  • 1 Hand Mixer or Whisk

Ingredients
  

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
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