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
Pistachio Cake with Walnuts
Greasing Fluted (Bundt) Tube Pans
Pistachio Cake with Walnuts
Prep Time
20 min
Cook Time
40 min
Yield
12 servings
Ingredients
- 1 package white cake mix (regular size)
- 1 package (3.4 ounces) instant pistachio pudding mix
- 3 large 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
Directions
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
- In a large bowl, combine the first 5 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.
Nutrition Facts
1 slice: 476 calories, 27g fat (6g saturated fat), 54mg cholesterol, 534mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 5g protein.
