Reviewed: Dec. 20, 2007

This was very tasty and SO easy! I brought it to a church Christmas function and had several comments on how good it was, and was asked for the recipe.

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4 users found this review helpful

Reviewer:

CindeerellaC

Cooking Level: Intermediate

Reviewed: Dec. 29, 2007

I didn't make it, but I ate it!! :) It was one of the best cakes I have ever had. Super moist and delicious!!

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4 users found this review helpful

Reviewer:

arempas1

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

Reviewed: Jun. 28, 2008

Made this cake for work and everyone absolutely loved it ... many asked for the recipe. I omitted the food coloring because the pudding already made the cake green. I covered the cake with whipped cream and toped with sugar toasted sliced almonds … Delicious!

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3 users found this review helpful

Reviewer:

Chris

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Apr. 23, 2009

This is a wonderful cake! I baked mine in a 9 x 13 cake pan and it was ready in 30 minutes. I used the recipe for Cool Whipped Frosting made with pistachio pudding instead of vanilla. Then topped it with chopped pecans and served with sliced fresh strawberries and it was delicious! A definite keeper in our house.

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5 users found this review helpful

Reviewer:

txgirl9

Reviewed: Jun. 3, 2009

I loved this recipe...I added 1 tsp of cardamom to the batter and it turned out wonderful...I iced with some homemade cream cheese icing...

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3 users found this review helpful

Reviewer:

Briana Jo

Reviewed: Jun. 24, 2009

omg amazing people love it love it love it they said it was the best cake in the world. I made it like a cake not a bund cake and frost it with cool wip mix with a package of pistachio pudding mix and a cup of salted penuts on top of the cake it was amazing so perfect and moist I love it

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8 users found this review helpful

Reviewer:

Twilighter

Reviewed: Jul. 12, 2009

I'm glad I found this recipe! My mother made this pistachio coffee cake for years and I've always loved it. She would put half the batter in the bundt pan, and then sprinkle a mixture of cinnamon, brown sugar and chopped walnuts and then add the remaining batter. Other than that, this is the recipe that I remember from my childhood - and it's super moist and delicious!

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19 users found this review helpful

Reviewer:

Sheba

Reviewed: Aug. 4, 2009

This cake was great, and went very fast! I frosted it with one box of pistachio instant pudding and one package of dream whip, mixing both together with 1 1/2 cups of milk. Next time, I plan on adding walnuts to the mixture.

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26 users found this review helpful

Reviewer:

CatM

Cooking Level: Beginning

Reviewed: Dec. 9, 2009

I can't believe I never reviewed this recipe! Found this on AR years ago and have been making it ever since. It has become my signature cake, everyone loves it. And if I haven't made it in a while, I am reminded so. Try it you'll love it.

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3 users found this review helpful

Reviewer:

Mary

Cooking Level: Intermediate

Home Town: West Caldwell, New Jersey, USA

Reviewed: Jan. 18, 2010

When I made this cake, I added a few things. First, I threw in some chocolate chips which was yummy, but it doesn't need them. Second, I frosted the cake with a jar of white frosting I had in my pantry. I also sprinkled coconut on top and it was FANTASTIC! As far as the food coloring, I understand that it makes it more "pistachio" looking; however, it can be left out to avoid adding any artificial coloring. Will definitely make this recipe again!

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