READY IN ABOUT 1½ hrs

Pistachio Nut Cake II

Read Reviews (12)

"This cake uses yellow cake mix, instant pistachio pudding and it's covered with a pistachio flavored whipped topping." — Cathie Taylor

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a medium bowl, stir together the cake mix and 1 package of instant pudding. Add the oil, eggs and club soda, mix well. Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely. In a medium bowl, stir together the instant whipped topping and instant pudding. Add the milk and mix until light and fluffy. Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 01, 2003

Great cake! I sliced the cake just once, making 2 layers. I also filled the hole with frosting and it was really pretty. My dad is a big fan of pistachios, and he just loved it. Thanks for the recipe!

—KRANEY

See full review »

Most Helpful Critical Review

Mar 20, 2012

I followed the recipe exactly but, unfortunately, I thought this cake was mediocre. It tasted very fake and processed, and didn't have as much pistachio flavor as I would have expected using a total of 2 boxes of pudding mix. I served it for St. Patrick's Day, most people thought it was okay, but I ended up throwing about a third of it away.

—trappedinMN

See full review »

14 Ratings

See other versions of this recipe!

Aug 05, 2008

There wasn't enough genuine pistachio flavor for me because I only used the pudding mix and no actual nuts in the cake. People are really surprised by the flavor choice, but pleasantly so. Extremely easy to make, and a great idea that I might apply to other cake mixes with different pudding flavors.

—Cat

See full review »

Mar 17, 2007

Great cake, very moist! The frosting was too sweet for me. The middle layer was not needed. I also made this cake and substituted the pistachio pudding for banana pudding and drizzled chocolate frosting. It was delicious!

—Jewel of the Hills

See full review »

Dec 16, 2004

My Mother in Law used to make this cake for my husband as child for his birthday every year. She passed away a few years ago and took her recipe to the grave with her. I decided to surprise him this year and used this recipe... he loved it! It was just like mom used to make! Thank you.

—FYNNDNDY

See full review »

Jul 29, 2009

I made this cake this weekend for a get together and it was a hit. It was wonderful in a very understated way. When you ate it, you realized it was good and light, super moist but you didn't want to smear it all over yourself - not that good. BUT both me and my husband, after leaving the cake at a friends house kept thinking about and craving this cake - it's special that way.

—2drinkwaters

See full review »

Aug 11, 2009

My grandma used to make this for me, I have such fond memories of it! She would always fill the hole with the frosting, & I'm pretty sure she flavoured the cake mix with almond extract or something, because as I remember it the whole thing was quite pistachio-y. Green food colouring for the batter is a must too, if you're making for the family. Really helps with the presentation. Thanks for posting, I can hardly wait to make it!

—JPCOOKSALOT

See full review »

Jun 13, 2005

My family just loved this cake!!!

—BENJO1999

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pistachio Nut Cake I

Pistachio Nut Bundt Cake

Pistachio Cake IV

Pistachio Cake II

Pistachio Cake I

Pistachio Cake III

Hickory Nut Cake

Maple Nut Cake

Franklin Nut Cake

Cherry Nut Cake III

Nutrition

Calories
425 kcal
21%

Carbohydrates
45.5 g
15%

Cholesterol
48 mg
16%

Fat
25.2 g
39%

Fiber
0.9 g
4%

Protein
5 g
10%

Sodium
487 mg
19%

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

Nutritional Information

Pistachio Nut Cake II

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 425
Calories from Fat: 226

% Daily Value *
Total Fat 25.2g 39 %
Saturated Fat 4.7g 24 %
Cholesterol 48mg 16 %
Sodium 487mg 19 %
** Potassium 137mg 4 %
Total Carbohydrates 45.5g 15 %
Dietary Fiber 0.9g 4 %
Protein 5g 10 %
Sugars 29.1g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 12 %
Iron 10 %
** Thiamin 13 %
** Niacin 14 %
** Vitamin B6 7 %
** Magnesium 5 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.