Reviewed: Apr. 14, 2012

I use a golden cake mix and add 1/4 tsp. almond extract to both the batter and to the whipped topping (I use fresh whipped cream instead of topping mix).

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Reviewer:

LYNNINMA

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Leicester, Massachusetts, USA

Reviewed: Apr. 23, 2011

It rose high and was nice and brown on top then fell as it cooled. It was super dense and I did not like the texture. The pudding on top was good (I only used a 1/2 carton of cool whip). It was edible but glad I was not taking it anywhere.

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Reviewer:

Michelle

Cooking Level: Expert

Reviewed: Apr. 23, 2011

Wow! I turned this cake into cupcakes for easter. I didnt have any fresh lemon lime soda, so I used 1/2 c of the flat spite I had in the fridge and 1/2 c of squirt, and it worked fine. I dont know if it changed anything or not but they are SO good! I havent even frosted them yet and they are delish!I will update my review when theyre frosted, but so far so good....thanks.

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Reviewer:

kimr

Cooking Level: Intermediate

Home Town: Menlo Park, California, USA

Living In: Gilbert, Arizona, USA

Reviewed: Mar. 25, 2011

this turned out great! this was a hit with everyone! thanks!

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Reviewer:

dmallen6

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Placentia, California, USA

Reviewed: Mar. 20, 2011

This cake was a huge hit with my family! Instead of 3/4 c. oil I used 3/4 c. unsweetened applesauce to lighten it up. I also used 1 -8 oz fat free cool whip instead of the whipped topping mix...I put in a tsp of almond extract and 2 drops green food coloring to give it more color. I will be making this one again!

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Reviewer:

skorr599

Reviewed: Feb. 22, 2011

This was really easy & good. I made it for my mother in law's birthday. While baking, the cake puffs up really high, maybe due to the sprite (?) The flavor is nutty & the texture is moist, not too dense. I couldn't find whipped topping mix in envelopes so I used cool whip & less milk. I think this would also pair well with the pineapple & pistachio pudding recipe on this site, either as a filling or frosting. This is good for out-of-the-box but not a showstopper or anything. Still a very good recipe. next time I might add some pineapple, coconut or chopped pistachios to the frosting. Good if you're looking for a lighter cake (meaning lighter in color) that's a little different than the norm.

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Reviewer:

happywifeface

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Nashville, Tennessee, USA

Reviewed: Oct. 15, 2010

Flavor was great! Very moist! Irecently added a teaspoon of almond extract and it was very delicious!

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Reviewer:

msharonj

Home Town: Pine Bush, New York, USA

Reviewed: Jun. 23, 2010

This cake was really good. It was at its best on about the fourth day. I made it exactly as written except I used Cool Whip because I couldn't find whipped topping mix. I'll continue to use Cool Whip, because it was perfect that way. I also threw some chopped marachino cherries into the frosting, which was an awesome touch. I may make the cake richer next time by adding another box of pudding, and maybe even some cream cheese in the frosting. This really was a great recipe.

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Reviewer:

CN29URSERY

Reviewed: May 21, 2010

LOVE THIS!! made it for my fiancee's birthday who is obsessed with pistachio anything.... I gave it four stars only because I did switch it up a smidge.. used large tub of cool whip ... added another 1/2 package of pudding to the cake , added pistachios to cake and sprinkled then on top and had to use peanut oil( I was out of vegetable) Turned out great and super moist.. will definitely make again!!

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Reviewer:

nitenurse

Reviewed: Dec. 14, 2009

So Easy, yet so delicious! I got a better topping consistency using cool whip and about half a package of pistachio pudding mix. Omit the milk, it will come out runny. This is always requested around the holidays!

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