Pistachio Pudding Cake (from scratch!)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 148.7
  • Total Fat: 5.0 g
  • Cholesterol: 1.0 mg
  • Sodium: 252.4 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Pistachio Pudding Cake (from scratch!) calories by ingredient
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Introduction

I love pistachio pudding cake, but every recipe I've ever been able to find has you making it from a prepared box of cake mix. I wanted to make my cake a bit healthier, so used the following recipe with things most people already have in their cupboard! I love pistachio pudding cake, but every recipe I've ever been able to find has you making it from a prepared box of cake mix. I wanted to make my cake a bit healthier, so used the following recipe with things most people already have in their cupboard!
Number of Servings: 12

Ingredients

    3 egg whites
    1 1/4 cup flour (I used whole wheat pastry flour)
    1 box fat free sugar free pistachio pudding
    1 tsp salt
    2 tsp baking soda
    1 cup fat free half and half
    1/4 cup olive oil
    1 tsp vanilla
    1 cup sugar substitute (I used xylitol)
    *note: if you use normal sugar, the calorie information will change

Directions

Preheat oven to 350 degrees. In a large bowl, mix 3 egg whites with electric mixer until frothy and then mix in remaining wet ingredients. Add sugar, baking soda, salt, and pistachio pudding, mix, and then fold in flour. Add to a greased pan (I used a 9 x 2.71 inch round spring pan) and bake for 40-50 minutes (until a fork comes out clean). Allow to cool and add a frosting if you wish (but it is good without too!). Nutrition info is for a piece of cake when cut into 12 pieces. Enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user SFITZPAT.

TAGS:  Desserts |

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