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Pistachio Cake Recipe
Pistachio Cake Recipe photo by Taste of Home

Pistachio Cake Recipe

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

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 23, 2014

Awesome recipe. Used club soda instead of lemon lime soda to cut down on the sweet. It was awesome!!

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.

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