Description
Indulge in the delightful flavors of this Zesty Pistachio Bliss Cake that combines the richness of pistachio with a hint of lemon zest, creating a truly blissful dessert experience.
Ingredients
Scale
Cake:
- 1 box (15.25 ounces) white cake mix
- 1 box (3.4 ounces) instant pistachio pudding mix
- 4 large eggs
- 1 cup club soda
- 1/2 cup vegetable oil
- 1/2 cup chopped pistachios
- 1 teaspoon lemon zest
Frosting:
- 1 container (8 ounces) whipped topping, thawed
- 1 box (3.4 ounces) instant pistachio pudding mix
- 1 cup cold milk
- Extra chopped pistachios and lemon zest for garnish
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan or two 8-inch round cake pans.
- Mix Batter: In a large bowl, combine cake mix, pistachio pudding mix, eggs, club soda, and oil. Beat with an electric mixer for 2 minutes until smooth. Fold in chopped pistachios and lemon zest.
- Bake: Pour batter into prepared pan(s) and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make Frosting: For frosting, whisk together pistachio pudding mix and cold milk until thickened, then fold in whipped topping. Spread frosting evenly over cooled cake.
- Garnish: Garnish with extra pistachios and lemon zest before serving.
Notes
- For added zest, drizzle with a light lemon glaze before frosting.
- This cake keeps well in the refrigerator for up to 4 days and tastes even better chilled.
- Can also be baked as cupcakes—adjust bake time to 18–20 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 29g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
