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Pistachio Cake

(3 Votes)
55 Min

Got some extra white-cake mix? Turn something ordinary into something extraordinary with just a few added ingredients. Pistachio Cake is great year-round and even better at the holidays. Bring it to a pot-luck or serve it at home. Either way, everyone will be intrigued by this one!

What You'll Need

  • 1 (18-1/4-ounce) package white cake mix
  • 3 (4-serving) packages instant pistachio pudding and pie filling
  • 1 1/2 cups milk, divided
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 5 eggs
  • 1 cup (1/2 pint) heavy cream
  • 1/4 cup chopped pistachio nuts (optional)

What to Do

  1. Preheat oven to 350 degrees F. Coat a Bundt pan with cooking spray then lightly flour.
  2. In a large bowl, beat cake mix, 2 packages pudding mix, 1/2 cup milk, the oil, and water until smooth. Beat in eggs until well combined then pour into prepared pan.
  3. Bake 55 to 60 minutes, or until a wooden toothpick inserted in center comes out clean. Cool 15 minutes then remove from pan and cool completely.
  4. In a medium bowl, make frosting by beating heavy cream with the remaining milk and package of pudding mix, until thickened; frost cake then garnish with chopped pistachio nuts, if desired.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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My grandma always made this and now I do. I love this cake and it is so easy. The only difference is that we add chocolate syrup swirled in batter and use a whipped icing. soooo good

We're glad this recipe brings back good memories for you! :)

Have been making this for years...especially nice at Christmas time with chopped maraschino cherries on top .



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