Mom's Pistachio Cake

Mom's Pistachio Cake
1
Fran Murray

By
@franmurray

I'm a sucker for pistachios! This cake is easy and very moist and light. It's perfect for a cool Spring day or to share with the neighbors.

Rating:

★★★★★ 1 vote

Comments:
2 Comments
Serves:
12 to 15
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • CAKE:

  • 1 box
    white cake mix
  • 3 large
    eggs
  • 1 c
    canola oil
  • 1 c
    lemon-lime soda
  • 1 pkg
    (small) instant pistachio pudding

  • FROSTING:

  • 1 pkg
    (small) instant pistachio pudding
  • 1 1/4 c
    whole milk
  • 8 oz
    container cool whip

How to Make Mom's Pistachio Cake

Step-by-Step

  1. Preheat oven to 350 degrees.
  2. For cake: In a medium mixer bowl, beat ingredients for cake on low until blended, about 30 seconds. Beat on medium for 2 minutes.
  3. Pour into a greased 13x9x2-inch baking pan and bake for 27 to 32 minutes at 350 degrees. Cool completely before frosting.
  4. For frosting: Combine the pudding and milk. Let sit in the refrigerator for 10 minutes. Fold in the cool whip and spread over cake.
  5. Keep cake refrigerated.

Printable Recipe Card

About Mom's Pistachio Cake

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

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