Pistachio Nut Cake II

Pistachio Nut Cake II

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

1 h 20 m servings 425 cals
Serving size has been adjusted!
Original recipe yields 14 servings

Nutrition

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

Read all reviews 17
  1. 19 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 wh...

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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 t...

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. Extre...

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 hi...

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 chocola...

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 wh...

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 wan...

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 t...

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 somet...

My family just loved this cake!!!

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