This Best Ever Pistachio Pudding Cake is so moist and flavourful with the perfect combination of pistachio and cream. A tender pistachio-flavoured cake is topped with a simple cream cheese frosting and crushed nuts!
Prepare a 9-inch by 13-inch rectangular baking pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
Add the eggs one at a time, mixing well after each addition. Add a tiny amount of green gel food colouring after the eggs, if desired.
Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
Let the cake cool completely in the pan before adding the frosting.
In a large bowl with a hand mixer, whip together the cream cheese and butter until light and fluffy.
Add the powdered sugar one cup at a time and whip on high speed until smooth.
Add the half and half one spoonful at a time until a spreadable consistency is reached.
Spread the frosting over the completely cooled cake and top with chopped pistachios, if desired.
Slice and serve.