Pistachio Cake II Recipe - Allrecipes.com
Pistachio Cake II Recipe

Pistachio Cake II

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"Great for potlucks or family gatherings."

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Original recipe makes 9 x 13 inch cake Change Servings
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Directions

  1. Beat cake mix, oil, soda, eggs, and first package of pudding until smooth. Pour batter into greased 9 x 13 inch pan.
  2. Bake at 325 degrees F (165 degrees C) for 45 minutes, or cake tests done.
  3. Beat Dream Whip ™ , milk, and pudding until stiff; pour over cooled cake. Refrigerate.
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Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2004

Great recipe! I prefer to use a tub of Cool Whip mixed with one packet of pistachio pudding for frosting as it has a stiffer consistency. Rave reviews on this cake!

 
Most Helpful Critical Review
May 06, 2007

CAKE IS VERY MOIST & EASY TO MAKE. I DIDN'T REALLY SEE THE NEED FOR ALL THE OIL & EGGS. OVERALL THE CAKE IS GOOD. I USED FAT FREE COOL WHIP INSTEAD OF THE DRY DREAM WHIP FOR THE FROSTING/TOPPING.

 
Jan 18, 2007

I'm not a big cake fan, but wanted something easy to make for a work potluck. But OH MY GOSH THIS CAKE WAS TASTY!!!! I put crushed pistachios on top, and made the "icing" out of coolwhip and pistachio pudding mix. Excellent! I imagine you could substitute other flavors of pudding in this cake and it would be a wonderful alternative.

 
May 15, 2005

i gave this recipe 4 stars only because it is not a particularly original recipe. that said, i think this is a very good "base" recipe that i like to use for other flavors of cake. i have made it with the pistachio pudding and it is good. ive also used it to make chocolate cakes (chocolate cake mix and vanilla pudding mix) but my favorite by far is my "emergency lemon almond cake". same basic cake recipe, only i use a box of lemon pudding mix and throw in about a cup of slivered almonds. bake in a bundt pan until done, then drizzle with a frosting made of 10x sugar, milk, and lemon extract. sprinkle w/slivered almonds and youve got a beautiful, delicious, moist cake that everyone will think you made yourself!!

 
May 06, 2006

This is a super rich cake. I cut the frosting amount in half, as otherwise it's too sweet for us. But I have to say that I've never brought it to a party without people begging me for the recipe by the end of the day. Delicious! Edit 05/06: It's been a couple of years and I'm still making this cake. Made it tonight for a church cake auction tomorrow. Wanted to mention that I've started adding about half of a small can of drained crushed pineapple to the frosting...fold in in right before I put it on the cake. It adds a really nice twist.

 
Feb 19, 2009

I've made this cake for years!! It was originally called "Watergate Cake" along with "Watergate Salad" also made with pistachio pudding--remember - they called it that because it was filled with NUTS!

 
Nov 17, 2007

I was looking for a recipe like this a few weeks ago. I've heard it called other things but basically still pistachio pudding, yellow cake mix made with sprite or 7-up, toffee chips on the top, whip cream. I'm glad that I found it.

 
Aug 29, 2002

I loved the cake, as did my co-workers! I didn't love the frosting though. I think I would make it with Cool Whip next time. I would make the cake again!

 

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Nutrition

  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 368 mg
  • 15%

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

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