Beth's Pistachio Pudding Cake

Beth's Pistachio Pudding Cake
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 546.9
  • Total Fat: 24.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 691.1 mg
  • Total Carbs: 77.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 5.4 g

View full nutritional breakdown of Beth's Pistachio Pudding Cake calories by ingredient


This is not a healthy version of this dessert, this is a delicious treat for special occasions. This is not a healthy version of this dessert, this is a delicious treat for special occasions.
Number of Servings: 8


    2 cup all purpose flour
    3 tsp Baking Powder
    1 tsp Salt
    96 gram(s) pudding, pistachio, Albertson's (dry ,mix) (That's 1 box)
    12 tbsp Shortening
    1.5 cup Granulated Sugar
    1.5 tsp Vanilla extract, imitation, alcohol
    1.5 cup Almond Milk, Silk, True Almond, unsweetened, original
    5 large Egg white, fresh
    3 cups Great Value Whipped Topping (Cool Whip)


1. Round pans make cakes that are easier to cut into EQUAL portions which will result in more accurate tracking.
2. Most cakes do not have to cool very long, maybe 10 minutes, however if you use this recipe exactly, you will be using cool whip to frost. If you try to frost a slightly warm cake with cool whip you will become very sad, because you will have a runny puddle of white slop creating a moat around your cake turning the bottom layer into soggy mush. So trust me, it's worth the wait: LET IT COOL. I even stick mine in the fridge for a few minutes after it reaches room temp.
3. there are a few options when you are cooling your cakes, you can leave them in the pan, which may take even longer because the pan will be hot, or you can put them on a wire rack. But beware! cooling on a rack can create creases in the top of the cake, and may even tear it. So if you want, you can leave them in the pans for safety. something I haven't tried that seems like it would work is spraying the cooling rack with just a touch of cooking spray.


Grease and lightly flour two 9'' round baking pans. Combine flour, baking powder, salt, and pudding mix. in a mixer bowl beat shortening on medium speed with electric mixer for 30 seconds. Add sugar and vanilla and beat til fluffy. Add dry ingredients and milk alternately little by little beating on low speed after each addition. Wash beaters. In a separate bowl separate 5 eggs and beat the whites with clean beaters until stiff peaks form. Gently fold into batter. Bake at 375 F for about 20 minutes or until a toothpick comes out clean when inserted in the center. Cool in pans or on wire racks until room temperature. Frost with 3 Cups of cool whip. to make 8 equal servings, cut the cake in half and then in half again to make 4 equal quarters, then cut each quarter in half.

Serving Size: Makes 8 pieces of 9" round double layer round cake