pistachio nut cake

★★★★☆ 31 Reviews
lolagurl75 avatar
By Laura Davis
from Rusk, TX

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

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★☆ 31 Reviews
serves 8-10
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For pistachio nut cake

  • 1 box
    yellow cake mix, 18.25 ounce
  • 2 pkg
    instant pistachio pudding mix, 3.4 ounce each
  • 1 c
    vegetable oil
  • 3
  • 1 c
    carbonated water
  • 1/2 c
    chopped pistachio nuts
  • 1 pkg
    instant dessert topping, 1.5 ounce envelope
  • 1 1/2 c

How To Make pistachio nut cake

  • 1
    Preheat oven to 350 degrees F Grease and flour a 10 inch Bundt pan.
  • 2
    In a medium bowl, stir together the cake mix and 1 package of instant pudding.
  • 3
    Add the oil, eggs and club soda, mix well.
  • 4
    Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared pan.
  • 5
    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.
  • 6
    In a medium bowl, stir together the instant whipped topping and instant pudding. Add the milk and mix until light and fluffy.
  • 7
    Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.