First of all…Happy Father’s Day to all of the dads out there! ❤️

Pistachio Pudding is my husband’s ultimate favorite pudding. Turns out…it’s his sons favorite too! So when I learned they were coming to visit their dad today…I knew the perfect cake to make that would make their tummies feel loved and happy 🥰

It was a big hit and they all enjoyed it!

Pistachio Cake w/Pistachio Frosting

Ingredients for the cake

1 box of Duncan Hines white cake mix (vanilla or yellow cake mix will be fine too)

3.4 ounce box of Jell-O instant pistachio pudding

3 large eggs

1 cup of vegetable (canola oil works too!)

1 cup cold milk

Green food coloring

Crushed pistachios for decor (optional)

Ingredients for Pistachio Frosting

3.4 ounce box of Jello-O instant pistachio pudding

1/2 cup of cold milk

8 ounce tub whipped topping, thawed (I use Cool Whip)

Green food coloring

Directions for the Cake

Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick spray.

In a medium bowl, combine box of cake mix with 3.4 ounce box instant pistachio pudding. Mix those together until combined.

Add in 3 large eggs, 1 cup oil and 1 cup cold milk.

Stir just until combined.

Stir in about 6 to 8 drops of green food coloring until color is how you want it.

Pour into the prepared baking dish.

Bake for about 25-30 minutes. Test to see if it’s done by inserting a toothpick into the center. If it’s clean, the cake is done 👍

Allow cake to cool completely before making the pistachio frosting.

Directions for the Frosting

Pour 3.4 ounce box instant pistachio pudding into a mixing bowl.

Add in 1/2 cup milk.

Stir until combined.

Stir in 8 ounce tub frozen whipped topping, thawed.

Put in a few drops of green food coloring to bring out the green color. Add about 5 drops.

Spread frosting onto the cooled cake.

Slice and serve.

If you like, sprinkle with crushed pistachios.

Recipe adapted from The Country Cook