Pistachio Cake I Recipe - Allrecipes.com
Pistachio Cake I Recipe
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Pistachio Cake I

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

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Original recipe makes 1 - 10 inch bundt cake Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2003

I have a couple of suggestions...not that the recipe isn't great they way it is..but I baked as it then sliced the cake in three layers - and iced in between the layers rather than only on the outside of the whole cake...although I had enough for both. Also, I dusted it with crushed pistachios. This cake is fabulous!!!!!

Most Helpful Critical Review
Mar 19, 2008

This is the recipe off of the Betty Crocker yellow cake mix box. It's for a yellow pound cake, but works well with any instant pudding flavor. I make this pistachio every year for my dad's birthday...but it's only 4 eggs and 1 cup of water (i use club soda instead)- it comes out moist every time. As for the frosting, I use 2 boxes of pistachio instant pudding with 1 pint of heavy cream (whipped) 1 cup of milk and add a little almond extract to it.


18 Ratings

Dec 29, 2003

Great Recipe! Just keep in mind that 1 box of vanilla pudding mix was left off the ingredient list(for the frosting)! Makes a beautiful Christmas cake with the white frosting and Christmas sprinkles. I have made this cake 3 times this Christmas season!

Nov 26, 2008

Okay I screwed up but it turned out great still! I've had requests to make it again! I didn't read the directions well and put the milk in the cake on top of the water so it was quite moist!!! But it turned out great. Follow the real directions and I'm sure you'll like it. It takes some TLC but it works! I am making one for Thanksgiving tomorrow by popular demand. Try it! I didn't think i'd like pistachio cake but it was wonderful! i made the pudding mix like the recipe said and let it set up for a bit, then i folded in cool whip and let it set again for a bit. Then frosted the cake and refrigerated it. Patience paid off as it was the rave! Plano, TX

Mar 16, 2005

There was no cake. It was like a piece of plastic, with all those eggs. Maybe my cake mix was on the small side? The cake dropped. I had made it for work for St. Patrick's Day, but it's going in the garborator. It was a disaster--something went wrong...I've triple checked the recipe. How did you guys get it to turn out??

May 13, 2007

Oh boy, what a disaster. I did as the recipe said, but it came out a cross between cake and custard. Maybe it has something to do with the order the ingredients are put in..or how long it's baked for. I also made 3 layers. Here's what I di...I could see this was going to be a flop as I watched it bake. So, I told my husband it was a new kind of desert called Pistachio jubilee. If he thought it was suppose to be a cake, he never would have tried it.! Well, he said it was good! I wouldn't make it again! Different,but good! Go figure!...

Jan 20, 2009

This is a great recipe. I also made a few minor changes. I use 24oz of cool whip, 1 cup heavy cream and a box of pudding for the icing and I cut into three slices and ice between each slice. Also I folded in the eggs one at a time to keep the cake from being too heavy or eggy tasting. This is hands down my families favorite cake for every occasion!

Nov 29, 2004

This is fantastic. Just as I remember having as a kid!!! My mom used to double the "icing" and mound most of it in the middle!! Fabulous!!


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  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 383 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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