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Pistachio Cake

Mom is well-known for her holiday cookies, candies and cakes. This delicious dessert starts conveniently with a cake mix and instant pudding. You're sure to get requests for second helpings when you serve it. -Becky Brunette, Minneapolis, Minnesota
  • Total Time
    Prep: 15 min. + chilling Bake: 45 min. + cooling
  • Makes
    12-15 servings


  • 1 package white cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 cup lemon-lime soda
  • 1 cup canola oil
  • 3 eggs
  • 1 cup chopped walnuts
  • 1-1/2 cups cold milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup pistachios, toasted
  • Whole red shell pistachios and fresh mint, optional


  • In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts.
  • Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers.
Nutrition Facts
1 piece: 479 calories, 29g fat (7g saturated fat), 46mg cholesterol, 443mg sodium, 47g carbohydrate (29g sugars, 1g fiber), 6g protein.
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Average Rating:
  • momio
    Mar 1, 2020

    I made this for my 32 year old twins birthday and we all loved it. My daughter-in-law has already requested it for her birthday this year! We were all fine with the walnuts but I think I'll use all pistachios next time. Delicious!

  • Funlilgirl
    Jul 23, 2014

    Awesome recipe. Used club soda instead of lemon lime soda to cut down on the sweet. It was awesome!!

  • kjk33
    May 5, 2013

    No comment left

  • LibbiPeach
    May 4, 2013

    No comment left

  • Ally_Pramen
    Apr 2, 2013

    This is much better than the original that used the powdered whipped topping mix. The thawed topping makes it fluffier, I actually used the "creamy" version. It was slightly softer, but looked exactly like the photo. No walnuts for us : )

  • ejsoukup
    Mar 29, 2013

    No comment left

  • CCCate
    Jan 25, 2013

    Excellent; lighter, fresher, more flavorful than the recipe I have had for 30+ years that uses four eggs, club soda, and no nuts

  • Teresa1971
    May 5, 2012

    Love this easy recipe!

  • sherry_vinigrette
    Jul 5, 2011

    I don't t think it's fair for me to give this cake a rating because everyone else here seems to have love it, and I didn't. The cake baked up nicely, but it's way too sweet - and I have a huge sweet-tooth, but this had too much sugar. I'm also disappointed at how the cake took on a walnut flavor and the pistachio flavor just disappeared. And, why were walnuts listed? Why wasn't chopped pistachios called for? I would not make this cake again; it won't make my recipe box, as there are other recipes more worthy to try out.

  • cooks4u2
    Apr 21, 2011

    This recipe is a homerun! I made it for work and everyone raved about how moist it was. The icing was spot on! I would definitely make this recipe again.