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Double Pistachio Cake

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“This recipe is from an old cookbook, The Pudding Sampler, by Jell-O Pudding.”
READY IN:
1hr 5mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) package yellow cake mix
  • 1 (3 1/2 ounce) packagejell-o pistachio instant pudding and pie filling
  • 3 eggs
  • 1 cup club soda or 1 cup water
  • 12 cup oil
  • 12 cup chopped nuts
  • Frosting
  • 1 12 cups cold milk
  • 1 (1 1/8 ounce) envelopedream whip whipped dessert topping mix
  • 1 (3 1/2 ounce) packagejell-o pistachio instant pudding and pie filling

Directions

  1. Combine all ingredients in large bowl of electric mixer. Blend; then beat at medium speed for 2 minutes.
  2. Pour into a greased and floured 13" X 9" pan. Bake at 350 degree for 40 to 45 minutes or until cake springs back when lightly touched. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. Frost with Fluffy Pistachio Frosting.
  3. Frosting: Pour milk into a deep narrow-bottom mixer bowl; add whipped topping mix and pudding mix.
  4. Beat slowly until well blended.
  5. Gradually increase beating speed to high and whip until mixture will form soft peaks, 4-6 minutes.
  6. Frost cake; store frosted cake in refrigerator.

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