Pistachio Pudding Cake Recipe

Reviewed on Mar. 26, 2013 by cidiu

Haven't tried it yet, but was wondering why one would use walnuts and not pistachios?

Reviewed on Mar. 12, 2013 by Helena Dunn

mom made this cake all the time for church functions it was called "watergate Cake" but used a white cake mix and seven up instead of club soda. It is a big hit at my church's fellowship dinners people fight over it!!!! very good no matter the version you use

Reviewed on Mar. 08, 2013 by pinksuitcases

I made this for my niece's fourteenth birthday party. I made the cake as directed and took the advice of others and did the frosting with Dream Whip, the pudding mix and 1 1/4 c. milk. It was a HUGE hit! The frosting got special praise...it was so light and delicious.. I highly recommend this one. Super easy to boot!

Reviewed on Mar. 06, 2013 by belangmt

I have this recipe in one of my cookbooks from years ago. I've always made it in March for St Patricks Day and during the year changed it around to put the icing in the middle and on a devil's food bundt cake.

Reviewed on Mar. 05, 2013 by 1brownie

Why do you have to use the club soda? Why can't you use milk or water?

Reviewed on Mar. 04, 2013 by cmdp1

We've had this recipe for years from the Jello cookbook and was on the side of the pistachio pudding box known as the "Watergate Cake". My Mom made it all the time. It is really delicious and not a new recipe!!!

Reviewed on Mar. 03, 2013 by huntingwidoe

This is one of my favorite cakes. So happy to have found this recipe.

Reviewed on Jun. 03, 2012 by lmould

This cake is now my new favorite. It is so moist. I love that the frosting is not especially sweet. I've shared the recipe with many friends.

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 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. 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.

Reviewed on Mar. 15, 2012 by Kirkendall1

Another variation I frequently have used involves reserving I/3 of the batter to which I add 1/3 cup of chocolate sauce. Gently pour this brown batter on top of the other 2/3 in the Bundt pan. As it bakes, the green batter being less dense, will bake up around the chocolate. This makes a "chocolate tunnel" Always wins compliments,,,

Reviewed on Mar. 15, 2012 by perfic1

I have made this many times excellent. Also used pistachio nuts instead of walnuts. For the frosting used pudding and cool whip. great combo.

Reviewed on Mar. 15, 2012 by Cheryl526

I have been making this cake for 40+ years. I received it from my sister-in-law and this is the cake my daughter wants for her birthday. The only difference is in the frosting. I use "Dream Whip" topping and add the pistachio pudding to this. It is wonderful.

Reviewed on Mar. 15, 2012 by donnac@haltonhills.ca

Made this cake before, it is very good. My family really likes it. I have a better suggestion for the frosting. I use this any time I make a cake. Use the pistachio pudding mix, 1 1/4 cups 1 % milk and a package of Dream Whip. Whip for a few minutes with the electric Mixmaster until soft peaks form. Use this to frost the cake. It is delicious and much lower in fat and calories than the version make with whipping cream.

Reviewed on Nov. 19, 2011 by agustaw

this is a favorite of everyone...

Reviewed on Sep. 15, 2011 by Rockamama

Too sweet.

Reviewed on May. 28, 2011 by hipmomof5

I whip my heavy whipping cream until it starts to set up before I add the other ingredients. Always works to perfection! Very good cake and a fast favorite!

Reviewed on Apr. 28, 2011 by raynettes

I have made this cake in a 9x13 inch pan and cut cooking time to 35-40 minutes. I have gotten rave reviews from co-workers and family and friends. Made for St. Patricks day and Easter.

Reviewed on Apr. 08, 2011 by Skagitman1

This cake is wonderful. Stiff peaks in the frosting were difficult to get until I remembered that the pudding mix needed some time to set. After a few minutes, stiff peaks with no problem. This is a "universal" frosting. All you need do is change the pudding mix then you can have strawberry, banana, etc.

Reviewed on Apr. 08, 2011 by Skagitman1

Just made for my wife's ladies Bible study group. They loved it! I'll make this one many more times. Frosting is so light and lucious!

Reviewed on Mar. 21, 2011 by angel.neal@ymail.com

The simple and not so sweet whipped icing is the bomb. Thanks for sharing.

Reviewed on Mar. 20, 2011 by diggerwoz8

WOW!!! My family and I LOVE this cake! I had no problem with the frosting. Everything came out great. I did use pistachio nuts on top. Thanx Suzanne for sharing the family secret.

Reviewed on Mar. 18, 2011 by Brendainny

This cake was very moist and raised up very hight. Everyone I served it to loved it. It's a keeper

Reviewed on Mar. 17, 2011 by jbug827

The cake was delicious. I had the same problem as another reviewer with the frosting. I tried everything, but couldn't get the right consistency. My father-in-law is a baker and recommended whipping the cream and powdered sugar together to get the stiff peaks and then to make the pudding and fold it into the cream. Will try that next time and hopefully have better results!

Reviewed on Mar. 08, 2011 by Ender2006

Made this for work. It was very well received. Substituted chopped pistachios on the outside (left walnuts inside mix). Had to add quite a bit of powdered sugar to the icing to get it to stiffen up enough to use despite lots of mixing and refrigeration. Somebody should review the icing and maybe modify recipe so its possible to match the picture's depth.

Quick tip for cake pan greasing: take you hand and place into a ziploc. Run fingers through bag into Crisco and spread on pan evenly. Discard bag and lightly flour pan then turn upside down and tamp to remove excess flour over sink.

Reviewed on Feb. 20, 2011 by Aubrie C

The cake was so moist, and the "frosting" was just the perfect amount of light and sweet. My whole family loved it.

Reviewed on Feb. 18, 2011 by BakinGymnast

This cake really isn't a secret. I've seen the exact recipe for the cake on the Kraft website.

Reviewed on Feb. 10, 2011 by pmsf66

This was a wonderful and easy cake to make. It was a real treat to my loved ones. I will definitely make it again!