Taste of Home
Pistachio Cake with Walnuts
TOTAL TIME: Prep: 20 min. Bake: 40 min + cooling
YIELD: 12 servings.
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
Ingredients
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1 package white cake mix (regular size)
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1 package (3.4 ounces) instant pistachio pudding mix
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3 large eggs
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1 cup club soda
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3/4 cup canola oil
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1 cup chopped walnuts
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FROSTING:
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1 package (3.4 ounces) instant pistachio pudding mix
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1 cup 2% milk
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1 carton (8 ounces) frozen whipped topping, thawed
Directions
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1.
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
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2.
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.
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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.
Nutrition Facts
1 slice: 476 calories, 27g fat (6g saturated fat), 54mg cholesterol, 534mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 5g protein.
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