Real Recipes From Real Home Cooks ®

pistachio nut cake

(31 ratings)
Blue Ribbon Recipe by
Laura Davis
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 our book makes it extra TASTY! You can double the amount of icing for full cake coverage.

— The Test Kitchen @kitchencrew
(31 ratings)
yield 8 -10
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For pistachio nut cake

  • 1 box
    yellow cake mix
  • 2 pkg
    instant pistachio pudding mix, 3.4 ounce each
  • 1 c
    vegetable oil
  • 3 lg
  • 1 c
    club soda
  • 1/2 c
    chopped pistachio nuts
  • 1 pkg
    whipped topping mix
  • 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 the 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 the remaining instant pudding. Add the milk. Mix until light and fluffy.
  • 7
    Slice the cooled cake into layers, fill, and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.