Preheat and prepare the pan

• Preheat the oven to 175 °C (350 °F).
• Grease and spray an 8- or 9-inch round cake pan with nonstick cooking spray.

Mix the wet ingredients

• In a large bowl, whisk together the eggs, milk and oil until combined.

Make the batter

• Add the vanilla cake mix, pistachio pudding mix and crushed pistachios.
• Mix until smooth and well combined.

Bake the cake

• Pour the batter into the prepared pan and tap out the air bubbles.
• Bake until a toothpick inserted in the center comes out clean.

Cool and slice into layers

• Remove from the oven and let cool completely.
• For easier slicing, chill the cooled cake in the fridge or freezer for a few hours.
• Slice the cake in half horizontally to create two layers.

Make the cream cheese frosting

• Beat the cream cheese and butter until smooth and fluffy.
• Add the vanilla extract and powdered sugar and mix until creamy and well combined.

Assemble the cake

• Spread a layer of frosting on the bottom cake layer.
• Place the second layer on top and cover the entire cake with frosting.
• Garnish with extra crushed pistachios on top.