I have always loved all things pistachio. Pistachio gelato, pistachio pudding, pistachio cupcakes, pistachios!
They bring a lot of antioxidants and are really delicious.
With tons of health benefits including, lowering cholesterol, may improve your heart health and reduce lung cancer risk amongst others, they taste really good!
When I came across this recipe from Brandie’s blog, I knew I definitely had to try this!
Brandie”s blog: Thecountrycook.net
Ingredients:
FOR THE CAKE:
- 1 box vanilla, white or yellow cake mix
- 1 (3.4 oz.) box instant pistachio pudding
- 3 eggs
- 1 cup oil
- 1 cup milk
- green food coloring (optional)
FOR THE FROSTING:
- 1 (3.4 oz.) box instant pistachio pudding
- 1/2 cup milk
- 1 (8oz.) tub frozen whipped topping, thawed
- green food coloring (optional)
Directions:
- Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick spray.
- In a medium bowl, combine dry cake mix with dry instant pistachio pudding.
- Mix those together until combined. Then add in eggs, oil and milk.
- Stir just until combined.
- Stir in about 6 to 8 drops of green food coloring until fully incorporated.
- Pour into prepared baking dish. Bake for about 25-30 minutes.
- If you insert a toothpick into it, it should come out clean when done.
- Allow cake to cool completely before making frosting.
