Recipe by Cathie Taylor
"This cake uses yellow cake mix, instant pistachio pudding and it's covered with a pistachio flavored whipped topping."
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1 (18.25 ounce) package
yellow cake mix
2 (3.4 ounce) packages
instant pistachio pudding mix
chopped pistachio nuts
1 (1.5 ounce) envelope
instant dessert topping
1 1/2 cups
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!
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.
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.
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!
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.
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.
I've made this cake many times for my son who's birthday is on March 17th. It always turns out good. I use a sprite or 7up instead of club soda. I also use cool whip instead of the instant whipped topping.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pistachio Nut Cake II
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 226
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