Pistachio Cake

Pistachio Cake
Pistachio Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • Cake:

  • 1

    box (18.25 oz) white cake mix

  • 1

    package (3.4 oz) instant pistachio pudding mix

  • 3

    eggs

  • 1

    cup vegetable oil

  • 1

    can (12 oz) lemon-lime soda

  • Frosting:

  • 1

    package (3.4 oz) instant pistachio pudding mix

  • 1 1/2

    cup milk

  • 1

    container (8 oz) frozen whipped topping, thawed

  • 1/2

    cup pistachio nuts, chopped for garnish

Directions

Cake: 1. Heat oven to 350 degrees. Coat two 9" round cake pans with non-stick cooking spray. Line bottoms with parchment paper and spray agin. 2. In a large bowl, beat cake mix, pudding mix, eggs, vegetable oil and soda on medium-high speed for 4 minutes. Scrape down sides of bowl after 2 minutes. 3. Equally divide batter between prepared cake pans. Bake at 350 degrees for 35 minutes or until a toothpick comes out clean. Cool layers in pans for 15 minutes on a wire rack. Turn layers out onto rack and cool completely. Frosting: 1. In a large bowl, beat pudding mix and milk for 2 minutes on medium-high speed. Fold in whipped topping. 2. Frost top with 1 cup of frosting. Place remaining layer on top and frost top and sides. Garnish with chopped nuts. Refrigerate for ~one hour.

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