Allrecipes home
Make Us Your Home Page
bookmark
Bookmark Allrecipes.com
New Users! Create your FREE Allrecipes.com recipe box.
 
print icon

Pistachio Nut Cake II

SUBMITTED BY: Cathie Taylor PHOTO BY: Chammy560

"This cake uses yellow cake mix, instant pistachio pudding and it's covered with a pistachio flavored whipped topping."
RECIPE RATING:
The reviewer gave this recipe 5 stars. This recipe average a 4.6 star rating.
Read Reviews (5)
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min
Original recipe yield 1 - 10 inch Bundt cake

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (18.25 ounce) package yellow cake mix
  • 2 (3.4 ounce) packages instant pistachio pudding mix
  • 1 cup vegetable oil
  • 3 eggs
  • 1 cup carbonated water
  • 1/2 cup chopped pistachio nuts
  • 1 (1.5 ounce) envelope instant dessert topping
  • 1 1/2 cups milk

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 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.
  3. 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.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2003 by KRANEY
Great cake! I sliced the cake just once, making 2 layers. I also filled the hole with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2004 by FYNNDNDY
My Mother in Law used to make this cake for my husband as child for his birthday every year. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2008 by Cat
There wasn't enough genuine pistachio flavor for me because I only used the pudding mix and no... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2007 by Jewel of the Hills
Great cake, very moist! The frosting was too sweet for me. The middle layer was not needed. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2005 by BENJO1999
My family just loved this cake!!! MORE


 
www.allrecipes.com
ADVERTISEMENT

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO   

Nutritional Information
Pistachio Nut Cake II

Servings Per Recipe: 14

Amount Per Serving

Calories: 425

  • Total Fat: 25.2g
  • Cholesterol: 48mg
  • Sodium: 486mg
  • Total Carbs: 45.6g
  •     Dietary Fiber: 0.9g
  • Protein: 5g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?