Awesome Pistachio Cake

Name: Awesome Pistachio Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10-12 serving(s)
Ingredients: 1 (18 1/4 ounce) package white cake mix; 1 (3 1/2 ounce) package instant pistachio pudding mix; 1 cup lemon-lime flavored soda; 1 cup vegetable oil (can use 3/4 cup or a bit less if desired); 3 eggs; 1 cup chopped walnuts; 1 1/2 cups cold whole milk or 1 1/2 cups half-and-half cream; 1 (3 1/2 ounce) package instant pistachio pudding mix; 1 (8 ounce) carton frozen Cool Whip Topping, thawed; 1/2 cup chopped pistachios, toasted

Submitted by Kittencalrecipezazz

"Simply delicious and easy to make! :)"

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Ready In:: 55mins
Ingredients:: 10
Serves:: 10-12

ingredients

1 (18 1/4 ounce) package white cake mix
1 (3 1/2 ounce) package instant pistachio pudding mix
1 cup lemon-lime flavored soda
1 cup vegetable oil (can use 3/4 cup or a bit less if desired)
3 eggs
1 cup chopped walnuts
PISTACHIO FROSTING
1 ¹⁄₂ cups cold whole milk or 1 1/2 cups half-and-half cream
1 (3 1/2 ounce) package instant pistachio pudding mix
1 (8 ounce) carton frozen Cool Whip Topping, thawed
¹⁄₂ cup chopped pistachios, toasted

directions

Set oven to 350 degrees.
Grease a 13" x 9" baking pan.
In a mixing bowl, combine first five ingredients.
Beat on medium speed for 2 minutes; stir in walnuts.
Pour into prepared baking dish.
Bake for 45-50 minutes, or until cake tests done.
Cool on wire rack.
For the frosting: In a mixing bowl, beat milk and the pudding mix on low speed for 2 minutes.
Fold in whipped topping.
Spread over cooled cake.
Sprinkle with pistachio nuts.
Refrigerate for about 30 minutes before cutting.
Refrigerate any leftovers.

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Reviews

Icing totally makes this cake. My kids, whom have never eaten pistachio pudding before, loved it! I think I baked longer than necessary, but I run into that all the time with my oven. It still tasted really good. This was really good and as others have said; very easy. We will def be making this Again.

jlowens
Oh Carol, Awesome is definitely the word for this cake. I used 3/4 cup vegetable oil and I also sprinkled walnuts on the top instead of pistachios. My whole family loved it. But I knew they would; your recipes have never failed me. Thanks for posting this great recipe.

carolinafan
Another blow-out recipe Kitten! I prepared this for my 12 canasta ladies yesterday and it was a total success. They all now have the recipe. I've made Pistachio cake before but not your version. The addition of the lemon-time flavored soda was different, the amount of oil and the inclusion of chopped walnuts--all great changes. I allowed the cake to refrigerate for 3 hours before frosting, put it back into the frig till cutting. It's really very attractive made in a bundt pan. Thenka for posting--this will be the ONLY pistachio cake I make in the future!!

Judikins
Update 2009 St. Patrick's Day: I made a double batch of this pistachio cake. This time I used the AWESOME frosting you posted. Everyone at work absolutely raved about the frosting. Simply delicious! I made this cake into 24 cupcakes for St. Patrick's day and decorated the cupcakes with light green cream cheese frosting and pistachio nuts. I would have liked to make the stated recipe frosting, but I needed a more stable frosting because the cupcakes were not going to be refrigerated some of the time. The cake was easy to make and VERY MOIST! Excellent recipe and I can't wait to make it with the original frosting. Thank you for another great recipe!

JOY1998
Made the cake today for a Christmas party. Everyone loved it! I followed the instructions exactly, including the whole cup of vegetable oil; it was delicious! I had to skip the toasted pistachios (burned them while toasting) and instead lightly sprinkled the frosting with red sugar and made a design in the center with halved pistachios. The best thing about this cake, aside from the flavor, is how easy it was to make.

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