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Pistachio Cake with Walnuts

It didn't take long for this cake from the 1970s to become the favorite birthday cake of my husband, Joe. —Patty LaNoue Stearns, Traverse City, Michigan
  • Total Time
    Prep: 20 min. Bake: 40 min + cooling
  • Makes
    12 servings

Ingredients

  • 1 package white cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 3 large eggs
  • 1 cup club soda
  • 3/4 cup canola oil
  • 1 cup chopped walnuts
  • FROSTING:
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 cup 2% milk
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  • In a large bowl, combine the first 5 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in walnuts. Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  • For frosting, in a large bowl, combine pudding mix and milk; beat on low speed 1 minute. Fold in whipped topping. Spread over cake. Refrigerate leftovers.
Editor’s Note: For easier removal of cakes, use solid shortening to grease plain and fluted tube pans.
Nutrition Facts
1 slice: 476 calories, 27g fat (6g saturated fat), 54mg cholesterol, 534mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 5g protein.

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