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Pistachio Cake Recipe
Pistachio Cake Recipe photo by Taste of Home

Pistachio Cake Recipe

Read Reviews (11)
4.91 11
Publisher Photo
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
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min. + cooling
MAKES: 12-15 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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 leftovers. Yield: 12-15 servings.
Originally published as Pistachio Cake in Taste of Home December/January 2002, p35

Nutritional 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.

Reviews for Pistachio Cake(11)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 2, 2013

This is much better than the original that used the powdered whipped topping mix. The thawed topping makes it fluffier, I actually used the "creamy" version. It was slightly softer, but looked exactly like the photo. No walnuts for us : )

MY REVIEW
Reviewed Jan. 25, 2013

Excellent; lighter, fresher, more flavorful than the recipe I have had for 30+ years that uses four eggs, club soda, and no nuts

MY REVIEW
Reviewed May. 5, 2012

Love this easy recipe!

MY REVIEW
Reviewed Jul. 5, 2011

I don't t think it's fair for me to give this cake a rating because everyone else here seems to have love it, and I didn't. The cake baked up nicely, but it's way too sweet - and I have a huge sweet-tooth, but this had too much sugar. I'm also disappointed at how the cake took on a walnut flavor and the pistachio flavor just disappeared. And, why were walnuts listed? Why wasn't chopped pistachios called for? I would not make this cake again; it won't make my recipe box, as there are other recipes more worthy to try out.

MY REVIEW
Reviewed Apr. 21, 2011

This recipe is a homerun! I made it for work and everyone raved about how moist it was. The icing was spot on! I would definitely make this recipe again.

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