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Pistachio Cake with Walnuts Recipe

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

Read Reviews
5 18 18
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
Featured In: 57 Bake Sale Recipes That’ll Earn Big Bucks
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min + cooling
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VERIFIED BY Taste of Home Test Kitchen
CONTEST WINNER
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min + cooling

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 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.
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: 476 calories, 27g fat (6g saturated fat), 54mg cholesterol, 534mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 5g protein.

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  • 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
  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

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Reviews forPistachio Cake with Walnuts

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bucknut01 User ID: 7325844 229237
Reviewed Jul. 9, 2015

"Fabulous! Received rave reviews."

MY REVIEW
azdaisy1240 User ID: 8280970 222132
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
luvmyhubby User ID: 3832102 216545
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
chancel580 User ID: 490168 216001
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
JaniceBaer User ID: 1723673 127571
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
2kittens! User ID: 5638792 123999
Reviewed Mar. 4, 2014

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

MY REVIEW
foxychick577 User ID: 7576908 123993
Reviewed Mar. 3, 2014

"I love this cake"

MY REVIEW
msstefono User ID: 1000736 127570
Reviewed Jun. 3, 2013

"I have made this recipe twice to take to pot lucks...both times I got rave reviews. The cake is easy to make and very moist."

MY REVIEW
catbalue User ID: 6483526 120267
Reviewed May. 28, 2013

"Very good cake, moist and easy to make. Will make it over and over."

MY REVIEW
mamabear223 User ID: 5434065 184458
Reviewed May. 12, 2013

"Very good, easy to make and very tasty. Everyone enjoyed it"

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