pistachio cake

Bake this moist cake for a potluck and it will be the talk of the party. Pistachio pudding mix colors the cake batter bright green.

pistachio cake
Servings: 16 Prep 15 mins Bake 350°F 35 mins Chill 1 hr

Ingredients

Cake:
  • 1 box (18.25 ounces) white cake mix
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 3 eggs
  • 1 cup vegetable oil
  • 1 can (12 ounces) lemon-lime soda (such as 7-Up)
Frosting:
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 1/2 cups milk
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1/4 cup chopped pistachio nuts, to garnish

Make It

Cake:

1. Heat oven to 350 F. Coat two 9-inch round cake pans with nonstick cooking spray. Line bottom of pans with parchment or waxed paper and spray again.

2. In a large bowl, beat cake mix, pudding mix, eggs, vegetable oil and soda on medium-high speed for 4 minutes. Scrape down side of bowl after 2 minutes.

3. Equally divide batter between prepared cake pans. Bake at 350 F for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool cake layers in pans on wire rack for 15 minutes. Turn cake layers out directly onto rack and cool completely.

Frosting:

4. In a large bowl, beat pudding mix and milk for 2 minutes on medium-high speed. Fold in whipped topping.

5. Place 1 cake layer on a serving plate and frost top with 1 cup of the frosting. Place remaining layer on top and frost top and sides. Garnish with chopped nuts. Refrigerate for at least 1 hour before serving. Store in refrigerator.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 401, Fat, total (g): 23, chol. (mg): 43, sat. fat (g): 5, carb. (g): 44, fiber (g): 1, pro. (g): 4, sodium (mg): 414, Percent Daily Values are based on a 2,000 calorie diet.