Pistachio Cake

Pistachio Cake
Pistachio Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    package (18-1/4 ounces) white cake mix

  • 1

    package (3.4 ounces) instant pistachio pudding mix

  • 1

    cup lemon-lime soda

  • 1

    cup canola oil

  • 3

    eggs

  • 1

    cup chopped walnuts

  • FROSTING:

  • 1-1/2

    cups cold milk

  • 1

    package (3.4 ounces) instant pistachio pudding mix

  • 1

    carton (8 ounces) frozen whipped topping, thawed

  • 1/2

    cup pistachios, toasted

  • Whole red shell pistachios and fresh mint, optional

Directions

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers. Yield: 12-15 servings.

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