Name: Pistachio Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 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 -; Frosting: -; 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pistachio Cake

1. 1 package white cake mix (regular size) -

2. 1 package (3.4 ounces) instant pistachio pudding mix -

3. 1 cup lemon-lime soda -

4. 1 cup canola oil -

5. 3 eggs -

6. 1 cup chopped walnuts -

7. Frosting: -

8. 1-1/2 cups cold milk -

9. 1 package (3.4 ounces) instant pistachio pudding mix -

10. 1 carton (8 ounces) frozen whipped topping, thawed -

11. 1/2 cup pistachios, toasted -

12. Whole red shell pistachios and fresh mint, optional -

How to cook deliciously - Pistachio Cake

1. Stage

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.

2. Stage

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.

3. Stage

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.