Pistachio Cake I Recipe
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Pistachio Cake I

By: Cheryl 
"This is a very good tasting cake, and easy to make."

This Kitchen Approved Recipe has an average star rating of 4.0 Rate/Review | Read Reviews (18)

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 10 inch bundt cake
 

Ingredients

  • 1 (3.4 ounce) package instant pistachio pudding mix
  • 1 (18.25 ounce) package white cake mix
  • 5 eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cups water
  • 1 1/2 cups milk
  • 2 (1.5 ounce) envelopes instant dessert topping

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
  3. Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
  4. To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 328 | Total Fat: 17g | Cholesterol: 78mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 1 stars. This recipe averages a 4.0 star rating.
Reviewed on Mar. 19, 2008 by mrsK   view full review
This is the recipe off of the Betty Crocker yellow cake mix box. It's for a yellow pound...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Dec. 29, 2003 by SwellKell   view full review
I have a couple of suggestions...not that the recipe isn't great they way it is..but I baked...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Dec. 29, 2003 by Clay   view full review
Great Recipe! Just keep in mind that 1 box of vanilla pudding mix was left off the ingredient...
The reviewer gave this recipe 1 stars. This recipe averages a 4.0 star rating.
Reviewed on Mar. 16, 2005 by SUSAN ALLEN   view full review
There was no cake. It was like a piece of plastic, with all those eggs. Maybe my cake mix...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Nov. 26, 2008 by Kennedy Family   view full review
Okay I screwed up but it turned out great still! I've had requests to make it again! I...
The reviewer gave this recipe 2 stars. This recipe averages a 4.0 star rating.
Reviewed on May 13, 2007 by Diane   view full review
Oh boy, what a disaster. I did as the recipe said, but it came out a cross between cake and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Jan. 20, 2009 by Rachael   view full review
This is a great recipe. I also made a few minor changes. I use 24oz of cool whip, 1 cup...
The reviewer gave this recipe 3 stars. This recipe averages a 4.0 star rating.
Reviewed on Mar. 20, 2003 by NicoleR80   view full review
The flavor was good, but the texture was a little too "eggy". It made the cake very heavy....
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Nov. 29, 2004 by KULAWYETTE   view full review
This is fantastic. Just as I remember having as a kid!!! My mom used to double the "icing"...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on May 20, 2008 by Amy Rosetta   view full review
My great-grandmother used to make this cake for summer birthdays when I was a kid, and now my...

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