Pistachio Nut Cake

Laura Davis Recipe

By Laura Davis lolagurl75

"This cake uses yellow cake mix, instant pistachio pudding and it's covered with a pistachio flavored whipped topping."


Recipe Rating:
 31 Ratings
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
So green and sooo good! This cake is extra moist because of the addition of the pudding... which in my book makes it extra TASTY too! I like to double the amount of icing for full coverage.

Ingredients

1 (18.25 ounce) package yellow cake mix
2 (3.4 ounce) packages instant pistachio pudding mix
1 cup vegetable oil
3 eggs
1 cup carbonated water
1/2 cup chopped pistachio nuts
1 (1.5 ounce) envelope instant dessert topping
1 1/2 cups milk
Janet Tharpe

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Directions Step-By-Step

1
Preheat oven to 350 degrees F Grease and flour a 10 inch Bundt pan.
In a medium bowl, stir together the cake mix and 1 package of instant pudding. Add the oil, eggs and club soda, mix well. Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely. In a medium bowl, stir together the instant whipped topping and instant pudding. Add the milk and mix until light and fluffy. Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
  • Comments

  • 1-5 of 192
  • user
    Telisia Dodd Mstexas1 - Mar 16, 2010
    If you never tried this cake you should try it, I make my cake a little different, but it's very good.
  • user
    Debi McMurray MCFOODIE - Mar 17, 2010
    I made this today for St. Patricks Day for my son's school but I made it in cupcake form. It was a hit. It was also so moist and unbelievably delicious. I loved that it was semi-healthy and I felt good about taking it to school. The kids ate it right up. It was for a 10th grade Speech and Debate class. They loved the color and of course, needless to say, it didn't last long. I was glad to find it could be made into cupcakes. I wasn't sure it could since the recipe said make it into a bundt pan; however, this cake is a very light fluffy cake. It is not a pound type cake. People should try this cake, especially for St. Patricks Day or Easter or even Mother's Day. It is especially a great thing for kids because of the pudding-Dream Whip frosting. You don't feel guilty giving kids a bunch of sugar. I will keep this in my recipe for a use again and again recipe.
  • user
    Nita Clapper NitaClapper - Jul 30, 2010
    Thanks Laura, this is just delicious. We finally tried this cake this evening. VERY GOOD! I give it ten stars!
  • user
    Bonnie Joyner BJJoyner - Nov 14, 2010
    This is very much like a cake I used to make YEARS and YEARS ago !! I had been looking for the recipe since we moved (duh, can't find anything!) and this seems similar. I remember the club soda and the dream whip. Thanks for sharing it, it will be good for Christmas this year! We used to call it Watergate Cake, and when you were asked why, you'd say because it has 'bugs' in it (the nuts). Does that tell you how long ago we used to make that cake?! haha I look forward to making it again.
  • user
    Kitchen Crew JustaPinch - Jun 16, 2011
    I tried this recipe and say it's Family Tested & Approved!