Pistachio Cake Recipe

Pistachio Cake RecipePhoto by: Taste of Home Pistachio Cake Recipe Rating 4

“This recipe’s been under lock and key for years in our family. Everyone who’s ever tried this moist, one-of-a-kind cake can’t believe it’s a mix.” It’s perfect for St. Patrick’s Day…and you won’t need the luck of the Irish to whip it up! —Suzanne Winkhart, Bolivar, Ohio

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Pistachio Cake Recipe
  • Prep: 20 min. Bake: 40 min. + cooling
  • Yield: 12 Servings
20 40 60

Ingredients

  • 1 package (18-1/4 ounces) yellow cake mix
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 4 eggs
  • 1 cup club soda
  • 1/2 cup canola oil
  • 1/2 cup chopped walnuts
  • ICING:
  • 1 cup cold heavy whipping cream
  • 3/4 cup cold 2% milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 2 teaspoons confectioners' sugar
  • 1/2 cup chopped walnuts

Directions

  • In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving. Yield: 12 servings.

Nutritional Facts 1 slice equals 482 calories, 28 g fat (8 g saturated fat), 99 mg cholesterol, 555 mg sodium, 53 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Pistachio Cake in Simple & Delicious February/March 2011, p17

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Reviews for Pistachio Cake (28)

Pistachio Cake Recipe

Pistachio Cake

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Reviewed on May. 03, 2012 by reddox2

This cake can be found in the Jell-O Pudding cookbook,"Easy Homemade Desserts with Jell-O Pudding," published in 1979 and, yes, it is very good. They use the Dream Whip and pudding for the icing, which is very good. I have also been making this for years.


Reviewed on Apr. 11, 2012 by va2007

This is the best pistachio cake I've ever made. I think the secret is in the icing!


Reviewed on Apr. 01, 2012 by Miss Arlene

To charlenepaugustyn - To avoid all the extra "stuff" on the page - run curser over what you want to print, right click to copy, & paste it in Word. You can delete anything from that that you don't need. I do the same things for the reviews to eliminate all the extra "stuff" & reviews that don't help.


Reviewed on Mar. 20, 2012 by vieux

I am not a huge fan of desserts but this is one that I will eat in a New York minute. The only thing I do differently is to use pistachios since this IS a pistachio cake


Reviewed on Mar. 20, 2012 by yummymummy919

Lacked flavor. Boring


Reviewed on Mar. 16, 2012 by Janecooks67

We love this cake and use whipped cream just like it says in the recipe. have any of you ever checked the ingredients in cool whip? better to use the real stuff.


Reviewed on Mar. 16, 2012 by charlenepaugustyn

WHAT GIVES WITH THE AD'S ON THE RIGHT HAND SIDE? WHEN YOU PRINT THE RECIPE, YOU CANNOT DELETE THEM & THEY ARE USING UP WAY TO MUCH OF MY COLORED INK. PLEASE LET US DELETE THEM BEFORE PRINTING THE RECIPE. THANKS.


Reviewed on Mar. 15, 2012 by MichelleDegeus

I have almost this exact recipe that has been in my family for years. Mine is made with a white cake mix and no oil or nuts in the cake and no nuts or extra sugar in the icing. People rave about it and beg me for the recipe.


Reviewed on Mar. 15, 2012 by ABRFosterMom

Had this for years, but in a 13x9 pan. Could work in a Bundt, too. Everyone loves this moist cake! I hate to share it. Yum!!!


Reviewed on Mar. 15, 2012 by wjb2

i have made this cake for many years and i also use the dream whip it is a very moist cake.

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