Back to Pistachio Cake

Print Options

 
 
 Print
Pistachio Cake Recipe

Pistachio Cake Recipe

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 YIELD: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

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.

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.