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Pistachio Cake with Walnuts

 Pistachio Cake with Walnuts
It didn't take long for this cake from the 1970s to become the favorite birthday cake of my husband, Joe. —Patty LaNoue Stearns, Traverse City, Michigan
12 ServingsPrep: 20 min. Bake: 40 min + cooling


  • 1 package white cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 3 eggs
  • 1 cup club soda
  • 3/4 cup canola oil
  • 1 cup chopped walnuts
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 cup 2% milk
  • 1 carton (8 ounces) frozen whipped topping, thawed


  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  • In a large bowl, combine the first five ingredients; beat on low
  • speed 30 seconds. Beat on medium 2 minutes. Fold in walnuts.
  • Transfer to prepared pan. Bake 40-45 minutes or until a toothpick
  • inserted in center comes out clean. Cool in pan 10 minutes before
  • removing to a wire rack to cool completely.
  • For frosting, in a large bowl, combine pudding mix and milk; beat on
  • low speed 1 minute. Fold in whipped topping. Spread over cake.
  • Refrigerate leftovers. Yield: 12 servings.
Editor’s Note: For easier removal of cakes, use solid shortening to grease plain and fluted tube pans.

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Pistachio Cake with Walnuts (continued)

Nutritional Facts: 1 slice equals 476 calories, 27 g fat (6 g saturated fat), 54 mg cholesterol, 534 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.