Pistachio Pudding Cake

Made, Written & Photographed by the creators of the Point

If you're looking for a bright Easter or spring dessert, you found it! The whipped frosting is light and fluffy while the cake is airy and moist. The sprinkles add the touch of color that all spring cakes need - but they are optional (kind of).

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Pistachio Pudding Cake

12 slices

Ingredients:

• 1 package yellow cake mix

• 1 - 3.4oz instant pistachio pudding mix

• 4 large eggs

• 1 cup club soda such as 7-Up

• 1/2 cup canola oil

• 1/2 cup walnuts chopped

Frosting:

• 1 cup heavy whipping cream cold

• 3/4 cup milk cold

• 1 - 3.4oz instant pistachio pudding mix

• 2 teaspoons powdered sugar

Instructions:

1. Preheat oven to 350°F. Heavily spray a Bundt cake pan with nonstick spray. Set aside.

2. In a large bowl on a standing mixer, slightly beat your 4 large eggs. Then, mix in your cake mix, pudding mix, 1 cup club soda, and 1/2 cup canola oil. Beat on low for a few seconds until slightly combined, and then on high for a minute or two until smooth.

3. Use a spatula to fold in your chopped walnuts.

4. Spread your cake batter into your prepared cake pan. Bake for 40-45 minutes, or until a tooth pick is inserted and removed without batter on it. Let cool for 10 minutes.

5. Once cool enough to handle, flip your cake over onto a platter or cooling rack and cool completely.

6. Using your electric mixer again, whip together your 1 cup heavy cream, 3/4 cup milk, pudding mix, and powdered sugar. Increase speed to high and beat until stiff peaks form - about 5 minutes.

7. Remove the bowl from your mixer and frost your cake. Top with sprinkles.

8. Cut into 12 even pieces and keep leftovers in an air tight refrigerated container.