1In a bowl mix all ingredients (French vanilla cake mix, eggs, 1 cup whole milk, 1/3 vegetable oil, 1 packet instant pistachio pudding, 1 cup smashed pistachios) with a hand mixture or by hand with a whisk until well incorporated.
2In a bowl mix all ingredients (French vanilla cake mix, eggs, 1 cup whole milk, 1/3 vegetable oil, 1 packet instant pistachio pudding, 1 cup smashed pistachios) with a hand mixture or by hand with a whisk until well incorporated.
3In a bowl mix all ingredients (French vanilla cake mix, eggs, 1 cup whole milk, 1/3 vegetable oil, 1 packet instant pistachio pudding, 1 cup smashed pistachios) with a hand mixture or by hand with a whisk until well incorporated.
4Pour the mixture into a 9x13 dish.
5Pour the mixture into a 9x13 dish.
6Pour the mixture into a 9x13 dish.
7Bake at 350 degrees Fahrenheit for 30-35 minutes.
8Bake at 350 degrees Fahrenheit for 30-35 minutes.
9Bake at 350 degrees Fahrenheit for 30-35 minutes.
10Once done, let the cake cool for about 30 minutes.
11Once done, let the cake cool for about 30 minutes.
12Once done, let the cake cool for about 30 minutes.
13Poke holes in the cake with a fork.
14Poke holes in the cake with a fork.
15Poke holes in the cake with a fork.
16Whisk all ingredients (1 can evaporated milk, 1 can sweet condensed milk, 1 cup whole milk, 1 tsp vanilla extract) for the milk mixture until well combined and there are no lumps.
17Whisk all ingredients (1 can evaporated milk, 1 can sweet condensed milk, 1 cup whole milk, 1 tsp vanilla extract) for the milk mixture until well combined and there are no lumps.
18Whisk all ingredients (1 can evaporated milk, 1 can sweet condensed milk, 1 cup whole milk, 1 tsp vanilla extract) for the milk mixture until well combined and there are no lumps.
19Pour the milk mixture into the cake once it has cooled.
20Pour the milk mixture into the cake once it has cooled.
21Pour the milk mixture into the cake once it has cooled.
22Refrigerate for an hour or overnight.
23Refrigerate for an hour or overnight.
24Refrigerate for an hour or overnight.
25Whip ingredients (1 cup heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla) for the frosting with a stand mixer or a hand mixer until stiff peaks form.
26Whip ingredients (1 cup heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla) for the frosting with a stand mixer or a hand mixer until stiff peaks form.
27Whip ingredients (1 cup heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla) for the frosting with a stand mixer or a hand mixer until stiff peaks form.
28Once done, frost the cake either after pouring the milk or after letting it sit in the fridge.
29Once done, frost the cake either after pouring the milk or after letting it sit in the fridge.
30Once done, frost the cake either after pouring the milk or after letting it sit in the fridge.
31Top with crushed pistachios and enjoy!
32Top with crushed pistachios and enjoy!
33Top with crushed pistachios and enjoy!
Ingredients
1 box French vanilla cake mix
1 box French vanilla cake mix
1 box French vanilla cake mix
4 eggs
4 eggs
4 eggs
1 cup whole milk
1 cup whole milk
1 cup whole milk
0.33 cup vegetable oil
0.33 cup vegetable oil
0.33 cup vegetable oil
1 packet instant pistachio pudding
1 packet instant pistachio pudding
1 packet instant pistachio pudding
1 cup smashed pistachios
1 cup smashed pistachios
1 cup smashed pistachios
1 can evaporated milk
1 can evaporated milk
1 can evaporated milk
1 can sweet condensed milk
1 can sweet condensed milk
1 can sweet condensed milk
1 cup whole milk
1 cup whole milk
1 cup whole milk
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
1 cup heavy cream
1 cup heavy cream
1 cup heavy cream
0.25 cup powdered sugar
0.25 cup powdered sugar
0.25 cup powdered sugar
1 tsp vanilla
1 tsp vanilla
1 tsp vanilla
crushed pistachios
crushed pistachios
crushed pistachios
Equipment
hand mixturewhisk9x13 dishforkstand mixerhand mixer