Fizzy Pistachio Pudding Cake with Creamy Whipped Frosting

Pistachio Pudding Ginger Ale Cake

This delightful Pistachio Pudding Ginger Ale Cake, crafted with care by my sister Ashley for her roommate’s birthday party, proved to be a smashing hit. With a blend of nutty pistachio pudding, the fizzy zing of ginger ale, and a sweetened condensed milk frosting, this cake is a guaranteed crowd-pleaser. Here’s how you can recreate this success in your own kitchen.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 1 package instant pistachio pudding mix (3.4 oz)
• 1 cup chopped pistachio nuts
• 1 cup ginger ale
• 1 cup eggs (about 4 large eggs)
• ½ cup additional instant pistachio pudding mix (3.4 oz)
• 1 can sweetened condensed milk (14 oz)
• 1 tub non-dairy whipped topping (8 oz)

For the Frosting:

• 1 can sweetened condensed milk (14 oz)
• 1 tub non-dairy whipped topping (8 oz)
• 1 package instant pistachio pudding mix (3.4 oz)

Instructions:

1. Preheat Oven and Prepare Pans:

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   • Begin by preheating your oven to 350°F (175°C). While the oven warms up, take two 9-inch round cake pans and generously spray them with non-stick cooking spray to prevent sticking.

2. Mix the Cake Batter:

   • In a large mixing bowl, combine the package of instant pistachio pudding mix, chopped pistachio nuts, ginger ale, and eggs. Stir in the additional ½ cup of instant pistachio pudding mix. Using an electric mixer on medium speed, mix the ingredients together for about 5 minutes until well blended and smooth.

3. Bake the Cake:

   • Divide the cake batter evenly between the two prepared pans. Place the pans in the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden and spring back when touched lightly.

4. Cool the Cake:

   • Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. After cooling slightly, transfer the cakes to a wire rack to cool completely before frosting.

5. Prepare the Frosting:

   • For the frosting, in a medium bowl, combine the can of sweetened condensed milk with the tub of non-dairy whipped topping. Add the package of instant pistachio pudding mix and stir gently until all ingredients are fully incorporated. The mixture should become thick and creamy.

6. Frost the Cake:

   • Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a generous amount of frosting over the top. Carefully place the second layer of cake on top and frost the top and sides of the cake with the remaining frosting.

7. Chill and Serve:

   • Refrigerate the frosted cake for at least an hour before serving. This allows the flavors to meld together and the frosting to set.

Enjoy this scrumptious Pistachio Pudding Ginger Ale Cake with family and friends, perfect for any celebration or just a sweet treat to brighten your day! 🍰🎉