This Lemon Pistachio Cake is the best when you need a quick and easy cake to wow your guests. I use the ultimate cake mix hack and then top it with light and fluffy whipped cream. Your guests will never guess that it's only halfway homemade!
1Duncan Hines Lemon Supreme Cake Mixnot sponsored, I just love them!
6.8ouncesInstant Pistachio Pudding(2 small packages)
5large eggs
¾cupcanola oil
1cupwarm water
Whipped Cream Topping:
½pintheavy cream
¼cupconfectioner's sugar
The zest of one lemons
Crumbled pistachios for sprinkling
Instructions
Cake:
Preheat oven to 325 degrees and grease a 9" x 13" pan with cooking spray. Set aside.
In your main bowl, combine the cake mix, eggs, pudding mixes, oil and water. Mix until just combined.
Pour batter into the pan and bake for around 45 minutes until a toothpick comes out clean. Cool completely
Whipped Cream Topping:
Place the cream into your mixer and begin mixing it on high. As it starts to thicken, add your sugar and lemon zest.
Whip until it forms nice fluffy peaks (try not to over-whip it) and spread it onto the cake.
Sprinkle with chopped pistachios and serve immediately.
Notes
Don't skip the cooking spray! It's important to properly grease the pan so nothing sticks. This is especially important if you plan on serving this recipe to guests!
Make sure to use instant pistachio pudding. Stick to the instant stuff for this pistachio pudding cake as indicated above and on the recipe card. This will help you get the best texture and flavor as quickly as possible. Using regular pudding may alter the consistency of the cake.
Check for doneness early. My pistachio cake recipe typically takes about 45 minutes to bake, but I like to check on it after around 35 minutes to make sure it doesn't burn. All ovens vary, and checking early helped to avoid over baking.
Don't over-whip the whipped cream. Be sure to stop your mixer once the topping forms stiff and fluffy peaks. Overdoing it will give you a much denser texture than you're after. Light and fluffy is best for this cake!
You can totally use a different size pan: If I'm making it as a bundt cake, I'll bake at 325 degrees for 50 minutes and if I'm making it in two 9 inch round pans, I'll bake them at 325 degrees for 30 minutes and double the whipped cream recipe for a super-pretty naked cake.
Prep Ahead: This cake can be made up to two days ahead and then topped with whipped cream just before serving.
Leftovers and Storage: This will last up to 4-5 days covered in the fridge. If not using whipped. cream it can be covered at room temperature.