Show Subscription Form




Pistachio Cake with Walnuts Recipe
Pistachio Cake with Walnuts Recipe photo by Taste of Home

Pistachio Cake with Walnuts Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 40 min + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min + cooling
MAKES: 12 servings

Ingredients

  • 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
  • FROSTING:
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 cup 2% milk
  • 1 carton (8 ounces) frozen whipped topping, thawed

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.

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. 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.
  3. 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.
Originally published as Pistachio Cake with Walnuts in Taste of Home April/May 2013

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.

Reviews for Pistachio Cake with Walnuts

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 5, 2015

"this has been in our family since it was published in the Southern Living Magazine in 1970. Yes, it was called a Watergate Cake and I still have the OLD worn out recipe in my files. Still my kids favorite birthday cake after 45 years. They call it the green cake. I make it into a 3 layer cake and put the filling between the layers. I add coconut and pecans to the cake and crushed pineapple and pecans to the Cool Whip pistachio pudding filling. As well as a favorite bday cake, i also make it for easter and st patricks day. DELICIOUS."

MY REVIEW
Reviewed Jan. 1, 2015

"My aunt made this cake for us over Christmas. It is THE BEST cake I have ever had. Light, fluffy. delicious! We even made a sugar free version with a sugar free cake mix, sugar free cool whip, and sugar free pudding. A delightful treat!"

MY REVIEW
Reviewed Dec. 26, 2014

"Made this cake for family Christmas. I used half of the walnuts called for. However, the cake was a little on the dry side. Used a moist white cake mix."

MY REVIEW
Reviewed Mar. 16, 2014

"I've made this recipe for years, minus the walnuts and put in chocolate chips instead. It was my husbands favorite and he'd ask for it every birthday! It makes for a good St. Patty's Day dessert too. I added neon green food coloring to mine. :-) Absolutely delicious!"

MY REVIEW
Reviewed Mar. 4, 2014

"I made this cake for my son's birthday everybody loved it. They can't wait to have it again."

Loading Image