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Pistachio Cake

Pistachio Cake
Mom is well-known for her holiday cookies, candies and cakes. This delicious dessert starts conveniently with a cake mix and instant pudding. You're sure to get requests for second helpings when you serve it. -Becky Brunette, Minneapolis, Minnesota
12-15 ServingsPrep: 15 min. + chilling Bake: 45 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 cup lemon-lime soda
  • 1 cup canola oil
  • 3 eggs
  • 1 cup chopped walnuts
  • FROSTING:
  • 1-1/2 cups cold milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup pistachios, toasted
  • Whole red shell pistachios and fresh mint, optional

Directions

  • In a large bowl, combine the first five ingredients; beat on low
  • speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts.
  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for
  • 45-50 minutes or until a toothpick inserted near the center comes
  • out clean. Cool on a wire rack.
  • For frosting, in a large bowl, beat milk and pudding mix on low speed
  • for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle
  • with pistachios. Refrigerate for about 30 minutes before cutting.
  • Garnish with whole pistachios and mint if desired. Refrigerate
© Taste of Home 2013

2 of 2

Pistachio Cake (continued)

Directions (continued)

  • leftovers. Yield: 12-15 servings.
Nutrition Facts: 1 serving (1 piece) equals 479 calories, 29 g fat (7 g saturated fat), 46 mg cholesterol, 443 mg sodium, 47 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013