The Taste Test
If there’s one person in this house who will never sugarcoat his opinion, it’s my husband. And if you tell him something has pistachio in it? He usually mentally checks out.
But this cake? He took a bite, looked confused… and then asked for another slice before I could even finish plating it.
Even my baby licked the frosting like it was a reward for surviving the day. I call that a win.
The Time-Test
This cake sounds fancy—it’s got saffron, cardamom, pistachios, and a citrusy zing—but it uses boxed cake mix and instant pudding as a base.
We’re not here to gatekeep dessert. We’re here to make things dreamy, creamy, and easy.
The result? A soft, fluffy, flavor-loaded cake that’s light like a cloud and perfect for impressing guests or just upgrading your Tuesday.
Why You’ll Love This Cake:
- Elevates a box mix with a few bold, Indian-inspired touches
- The zesty lime cuts through the sweetness and balances the earthy saffron/cardamom perfectly
- It’s a pistachio dessert that converts even the haters
- Comes together with minimal effort—maximum flavor payoff
Spice Spotlight: Cardamom & Saffron
Cardamom isn’t just for chai—it adds warmth and depth to desserts without overpowering.
Saffron brings floral notes and a touch of luxe that makes everything feel extra special.
Together, they create the kind of flavor that lingers just the right way.
Tell Me:
Would you try this Pistachio Cloud Cake? Do you have a “turned a hater into a fan” recipe? Drop it in the comments—I’m always ready for a challenge.
Pistachio Cloud Cake
Ingredients
- 1 package White Cake Mix (14.25 ounce)
- 1 cup key lime sparkling water
- 1/2 cup canola oil
- 3 large eggs
- 2 boxes pistachio instant pudding mix 3.4 ounce
- 1 tsp salt divided
- 1/2 cup sweetened coconut flakes
- 1/4 cup finely chopped roasted pistachio
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 tsp cardamom powder
- 1 tsp crushed saffron
Instructions
- Preheat oven to 350 degrees Fahrenheit and butter or PAM spray a 13×9 inch pan
- Beat cake mix, sparkling water, oil, eggs, 1 package of the pudding mix, 1/2 tsp salt, cardamom powder, and crushed saffron until the mixture gets light fluffy.
- Toss in the crushed pistachio and coconut flakes and fold them in the mixture using a spoon.
- Pour the mixture into the PAM and bake 25 to 30 mins until the center is baked. Take the cake out of the oven and let it completely cool at room temperature.
- While the cake is cooling, make the frosting by beating heavy whipping cream until it starts to thicken a little. Then add sugar, 3 tablespoons of the pudding powder and 1/2 tsp of salt. Beat until a thickened, smooth icing is made.
- Spread the icing onto the cake and add additional crushed pistachios if desired for garnish.
- Store in the fridge for up to 5 days (if it even lasts that long! :))
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