Pistachio Cake

By Addie

Mom is well-known for her holiday cookies, candies and cakes. This delicious dessert starts conveniently with a cake mix and instant pudding. You're sure to get requests for second helpings when you serve it. -Becky Brunette, Minneapolis, Minnesota

Ingredients

• FROSTING:
• 1 18-oz package white cake mix (regular size)
• 1 package (3.4 ounces) instant pistachio pudding mix
• 1 cup lemon-lime soda
• 1 cup canola oil
• 3 eggs
• 1 cup chopped walnuts
• .......................................
• 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

Preparation

Step 1

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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REVIEWS:

I don't t think it's fair for me to give this cake a rating because everyone else here seems to have love it, and I didn't. The cake baked up nicely, but it's way too sweet - and I have a huge sweet-tooth, but this had too much sugar. I'm also disappointed at how the cake took on a walnut flavor and the pistachio flavor just disappeared. And, why were walnuts listed? Why wasn't chopped pistachios called for? I would not make this cake again; it won't make my recipe box, as there are other recipes more worthy to try out.

This recipe is a homerun! I made it for work and everyone raved about how moist it was. The icing was spot on! I would definitely make this recipe again.

I remember this recipe as a child and just discovered it again. I don't use the walnuts either as the nut flavoring from the pudding is enough. I also make it as a layered cake for a change.

This cake is so moist and delicious! And the frosting is just great! The one change I made in the recipe is I eliminated the walnuts (my family doesn't like them) and used chopped pistachios instead.

This is a huge hit every time I make it even with those who don't like pistachio's or people like my husband who don't like frosting they love this.

I can't believe how good this cake is! I am the person who brings all the cakes and pies to family gatherings and this cake is my biggest hit yet. I'm always being asked to make it. A delicious cake. I will be making 2 today to give to people. Definitely 5 stars!

THis was really good. I made it for the family, but it made alot so will make for work next time. Thanx.

I'd forgotten about this recipe! It was a huge favorite at our house, first when I was a teen at home, then when I served it to my family as a parent myself.