Vintage Pistachio Cake



Ok, will post an old classic, but doupt I'll keep it on here, as I never really hear anyything from viewers : - (

This recipe was a winner. I've made my Grandma's cake recipe for St. Patrick's day and Christmas, and I have taken it to work, and everyone loved it! This cake is very light and moist with a YUMMY flavor!!!!


★★★★★ 1 vote

10 Min
50 Min


  • 1 box
    duncan hines white cake mix
  • 4
  • 1/2 c
    chopped walnuts
  • 1/4 c
    salad oil
  • 1 c
    club soda
  • 1 (3 3/4) oz
    pistachio instant pudding

How to Make Vintage Pistachio Cake


  1. Mix everything in a bowl, beating 4 mins.
  2. Pour into greased tube pan no NOT flour pan!!
  3. Bake in preheated oven 350 F degrees 40 minutes. Freezes well!
  4. Notes:
    I add 1 tsp. almond extract to batter.
    I use a bunt pan, and bake 350 F degrees for 50 minutes. Let cool in the pan 15 minutes. Invert pan, cool cake completely.
    Dust with confectioners sugar.
  5. For Frosting:
    * Opts 1:
    1 (3.4 ounce) package instant pistachio pudding mix
    1 pint of heavy whipping cream

    * Opts 2:
    16 oz. container of Cool Whip mixed with 1 (3.4 ounce) package instant pistachio pudding mix

    * You can change up and add other ingredients as you wish such as chocolate chips and cherries. I've also changed the cake and puddng mixes to make other flavors.
  6. * FYI!!!!!
    Never use pudding with a cake mix that already has pudding in it. That's what makes it fail.
    Duncan Hines, works every time!

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