Recipe Detail

Pistachio Cake

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Number of Servings:


  1. 1 packages - white or yellow cake mix
  2. 1 packages - Jell-o pistachio flavor instant pudding and pie filling
  3. 3 - eggs
  4. 1 cups - club soda
  5. 1 cups - oil
  6. 1/2 cups - chopped nuts for garnish
  7. 1 1/2 cups - cold milk OR half-and-half
  8. 1 envelopes - Dream Whip whipped topping mix
  9. 1 packages - Jell-o pistachio flavor instant pudding


For Cake:

Blend all cake ingredients except nuts together in large mixer bowl, then beat 2 minutes at medium speed.

Bake in greased and floured 10-inch Bundt pan at 350 degrees F for 50 minutes. Cool for 15 minutes; remove from pan and cool on rack.

For Frosting:

Blend milk or half-and-half with Dream Whip and pudding mix. Whip until thickened, about 5 minutes. Refrigerate.

Split cake into 2 or 3 layers; spread about 1 cup of frosting between layers. Spoon rest over cake and into center; chill. Garnish with chopped nuts.


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