Pistachio Double Pudding Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A retro pistachio-flavored cake made with instant pudding mix and club soda for extra fluffiness, topped with whipped topping. Quick to prep and full of nutty pistachio flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- one 15.25 ounce box yellow cake mix
- one 3.4-ounce box instant pistachio pudding mix
- 4 large eggs
- 1 cup club soda
- 1/2 cup vegetable or canola oil
- 1 teaspoon almond extract
- 3/4 cup cold milk (must be cow’s milk; not soy, almond, cashew, etc. or pudding won’t set up)
- one 8-ounce container whipped topping (thawed (I used fat free))
- 1/3 cup shelled pistachios (I used salted, for garnishing)
At a glance
PER SERVING · TIME 130M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 347mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 78mg
- Calcium
- 30mg
- Iron
- 0.77mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 347MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.