Bonnie's Pistachio Cake

Bonnie's Pistachio Cake

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Bonnie Andersen


Everyone loves this cake. I've been making it for over 35 years. It is by far our family favorite.

For Easter tint shredded coconut green, sprinkle over the cake, decorate with jelly beans. If you don't like coconut just add the jelly beans. Other candies and decorations.

For Christmas do the same thing except add red hots in groups of three, around the cake to make a Christmas wreath.

For St. Patrick's Day I just add green food coloring to the frosting for a real GREEN CAKE. You can decorate it with shamrocks or whatever.


★★★★★ 1 vote

15 Min
45 Min


  • 1 pkg
    duncan hines classic white cake mix
  • 2 pkg
    pudding, pistachio (small boxes)
  • 1/2 c
  • 1/2 c
    milk, 2% or whole milk
  • 1/2 c
  • 5

  • 1 pkg
    pudding, pistachio (small box)
  • 1 1/2 c
    milk, 2% or whole milk
  • 12 oz
    cool whip, thawed (use 16 oz., you'll have 4 oz left.

How to Make Bonnie's Pistachio Cake


  1. Preheat over to 350 degrees. Grease and flour a Bundt Pan.
  2. Beat cake mix, oil, milk and water together with pudding and then add eggs one at a time, beating between each one.

    Pour into pan. Bake for 45 minutes to 50 minutes. or until tooth pick comes out clean. Do not over bake.
  3. Cool cake in pan for 15 minutes, then add to serving plate. Cool competely.

    Add 12 ounces cool whip, thawed in a medium size mixing bowl, add pudding and milk and mix until well blended and smooth. Be sure the cake is completely cool before frosting.

Printable Recipe Card

About Bonnie's Pistachio Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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