Pistachio Cake

Pistachio Cake

1
TheRecycleChef 0

"This pastel-green, easy-to-make cake is super moist with a light, creamy frosting that is perfect for any holiday like Christmas, St. Patrick's Day, Easter, etc. This cake and the yummy frosting can be adapted with almost any flavor pudding. Experiment away!"
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Ingredients

1 h 20 m servings 323 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

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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 fluted tube pan (such as Bundt(R)).
  2. Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
  4. Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.

Reviews

1

I LOVED how moist this cake is. I used coconut oil because I was out of vegetable oil. I also used a cream cheese frosting only because it's my favorite icing. Amazing and easy recipe! Thank you!