Pistachio Cake I

Pistachio Cake I


"This is a very good tasting cake, and easy to make."


1 h 30 m servings 328 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
  3. Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
  4. To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.
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  1. 18 Ratings


This is the recipe off of the Betty Crocker yellow cake mix box. It's for a yellow pound cake, but works well with any instant pudding flavor. I make this pistachio every year for my dad's bir...

I have a couple of suggestions...not that the recipe isn't great they way it is..but I baked as it then sliced the cake in three layers - and iced in between the layers rather than only on the o...

Great Recipe! Just keep in mind that 1 box of vanilla pudding mix was left off the ingredient list(for the frosting)! Makes a beautiful Christmas cake with the white frosting and Christmas sprin...

Okay I screwed up but it turned out great still! I've had requests to make it again! I didn't read the directions well and put the milk in the cake on top of the water so it was quite moist!!!...

There was no cake. It was like a piece of plastic, with all those eggs. Maybe my cake mix was on the small side? The cake dropped. I had made it for work for St. Patrick's Day, but it's goin...

Oh boy, what a disaster. I did as the recipe said, but it came out a cross between cake and custard. Maybe it has something to do with the order the ingredients are put in..or how long it's bake...

This is a great recipe. I also made a few minor changes. I use 24oz of cool whip, 1 cup heavy cream and a box of pudding for the icing and I cut into three slices and ice between each slice. A...

This is fantastic. Just as I remember having as a kid!!! My mom used to double the "icing" and mound most of it in the middle!! Fabulous!!

The flavor was good, but the texture was a little too "eggy". It made the cake very heavy. Next time, I might try a little more pudding, and a couple less eggs.