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pistachio cake

pistachio cake

Nutrition Facts
  • cal. (kcal) 401
  • Makes: 16 servings
  • Prep: 15 mins
  • Bake: 35 mins at 350°F
  • Chill: 1 hr
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Ingredients

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Cake:
  • 1 box (18.25 ounces) white cake mix
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 3 eggs
  • 1 cup vegetable oil
  • 1 can (12 ounces) lemon-lime soda (such as 7-Up)
Frosting:
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 1/2 cups milk
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1/4 cup chopped pistachio nuts, to garnish

Directions

Cake:
  1. Heat oven to 350 F. Coat two 9-inch round cake pans with nonstick cooking spray. Line bottom of pans with parchment or waxed paper and spray again.
  1. In a large bowl, beat cake mix, pudding mix, eggs, vegetable oil and soda on medium-high speed for 4 minutes. Scrape down side of bowl after 2 minutes.
  2. Equally divide batter between prepared cake pans. Bake at 350 F for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool cake layers in pans on wire rack for 15 minutes. Turn cake layers out directly onto rack and cool completely.
Frosting:
  1. In a large bowl, beat pudding mix and milk for 2 minutes on medium-high speed. Fold in whipped topping.
  1. Place 1 cake layer on a serving plate and frost top with 1 cup of the frosting. Place remaining layer on top and frost top and sides. Garnish with chopped nuts. Refrigerate for at least 1 hour before serving. Store in refrigerator.

Nutrition Information for pistachio cake

Servings Per Recipe: 16
PER SERVING: 401 cal., 23 g total fat (5 g sat. fat), 43 mg chol., 414 mg sodium, 44 g carb. (1 g fiber), 4 g pro.

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