Green Glow Cake

This retro showstopper gets its vivid green color and nutty flavor from pistachio pudding mix stirred right into a white cake mix. Soda water replaces the usual liquid and adds lightness, creating a surprisingly airy crumb for a microwave cake.

The microwave method is what makes this a 30-minute dessert. No preheating, no hot kitchen. The cake cooks in a glass fluted pan in about 14 minutes, and you’ll know it’s done when the top looks set and springs back when touched. Turning the pan every 4 minutes helps it cook evenly since most microwaves have hot spots.

Let the cake cool completely in the pan before you even think about flipping it out. A warm cake sticks and tears. Sugar coating the greased pan before pouring in the batter creates a light crust that helps with release.

The icing is just as easy: another packet of pistachio pudding mixed with milk and dry whipped topping mix, beaten until fluffy. It’s light, mousse-like, and doubles down on that pistachio flavor. Store the finished cake in the fridge since the icing is dairy-based.

Pro Tips

• Use a glass pan, not metal, in the microwave. Metal causes sparking and uneven cooking.
• Soda water should be fresh and fizzy. Flat soda water won’t give you the same lift.
• Beat the icing until it holds soft peaks. Under-mixed and it’ll slide off the cake.

Variations

• Fold chopped pistachios into the batter for added crunch and nuttier flavor.
• Swap the white cake mix for yellow cake mix for a slightly richer base.
• Layer sliced strawberries between the cake and icing for a color contrast that pops.