Ultra-Moist Pistachio Cake
🧾 Ingredients
Cake
- 1 box pistachio instant pudding mix (3.4 oz)
- 1 box white or yellow cake mix
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup club soda (secret to moisture!)
- ½ cup sour cream (extra tender crumb)
- ½ cup finely chopped pistachios (optional, but great)
- ½ tsp almond extract (optional but enhances pistachio flavor)
👩🍳 Instructions
- Preheat oven to 350°F (175°C)
Grease a 9×13 pan, two 8-inch rounds, or a Bundt pan. - In a large bowl, combine all cake ingredients.
- Beat for 2 minutes until smooth and fluffy.
- Pour batter into pan.
- Bake:
- 9×13: 35–40 minutes
- Rounds: 25–30 minutes
- Bundt: 45–50 minutes
- Cool completely before icing.
🤍 Creamy White Icing (Classic & Smooth)
🧾 Ingredients
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 2 cups powdered sugar
- 1–2 tbsp milk or cream
- 1 tsp vanilla extract
👩🍳 Instructions
- Beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla, and milk.
- Beat until light and spreadable.
- Spread or drizzle over cooled cake.
✨ Optional Finishes
- Sprinkle chopped pistachios on top
- Add white chocolate drizzle
- Use whipped frosting for lighter texture
- Dust with powdered sugar for a bakery look
❄️ Storage
- Room temp (covered): 2 days
- Refrigerator: 5 days
- Freezer (unfrosted): up to 2 months