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Today I am very excited to share this Pistachio Pudding Cake with all of you ! This cake has been in my family for years and is always a big hit ! It’s so easy to make and very moist ! I am also proud to be doing a St Patrick’s Day Dessert collaboration with my friend Sonja from her channel called Domestic Diva . She is so talented and she’s also from Canada 🇨🇦- make sure to hit the link down below to her channel and see what delicious treat she is making and all the other wonderful content she has on her channel ! Happy St Patrick’s Day to you all and God bless ! ☘️😌🙏🍰



Link for the Domestic Diva:
   / @domesticdivadiy  

#pistachiocake

Pistachio Pudding Cake

3 cups of Bisquick baking mix ( also available in Gluten Free for those who have that need ) )
1 cup of sugar
1 cup of water
1 tsp vanilla or almond extract
1 cup vegetable oil
4 eggs ( room temperature)
2 packages 3 & 3/4 ounces of pistachio instant pudding and pie filling (or any flavor pudding)

Heat oven to 350° grease, flour and spray 2 9 inch cake pans. Beat all ingredients in large mixing bowl on low speed , for one minute . Scape down the bowl .
Bake in 2 buttered and floured cake pans for 30 to 35 minutes! Let cool before frosting !

Frosting:
Pistachio topping 2 pints of heavy cream. Beat partially on its own ( one minute & 30 seconds ) Then add two boxes of pistachio pudding, beat well with mixer on low speed ( about 45 seconds ) until light texture ( do not over mix) You are ready to frost the 2 layers.
Tip: To soften the texture of the whip cream add 1 or 2 tbsp of heavy whipping cream and fold it in .. Enjoy

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