Save on Pinterest

Pistachio Cake

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

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

  • 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.
  • Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • 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.
Nutrition Facts
1 piece: 479 calories, 29g fat (7g saturated fat), 46mg cholesterol, 443mg sodium, 47g carbohydrate (29g sugars, 1g fiber), 6g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • momio
    Mar 1, 2020

    I made this for my 32 year old twins birthday and we all loved it. My daughter-in-law has already requested it for her birthday this year! We were all fine with the walnuts but I think I'll use all pistachios next time. Delicious!

  • Funlilgirl
    Jul 23, 2014

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

  • Ally_Pramen
    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 : )

  • CCCate
    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

  • Teresa1971
    May 5, 2012

    Love this easy recipe!

  • sherry_vinigrette
    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.

  • cooks4u2
    Apr 21, 2011

    This recipe is a homerun! I made it for work and everyone raved about how moist it was. The icing was spot on! I would definitely make this recipe again.

  • witkowski
    Feb 21, 2011

    I remember this recipe as a child and just discovered it again. I don't use the walnuts either as the nut flavoring from the pudding is enough. I also make it as a layered cake for a change

  • tracidhaley
    Feb 8, 2011

    This cake is so moist and delicious! And the frosting is just great! The one change I made in the recipe is I eliminated the walnuts (my family doesn't like them) and used chopped pistachios instead.

  • pinkiepie
    Oct 24, 2010

    This is a huge hit every time I make it even with those who don't like pistachio's or people like my husband who don't like frosting they love this.