Pistachio Cake I18 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“This is a very good tasting cake, and easy to make.” - by Cheryl
Original recipe yields 1 - 10 inch bundt cake
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
- Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
- 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.
Amount Per Serving (14 total)
- 328 cal
- 17 g
- 39.2 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"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 birthday...." See more..but it's only 4 eggs and 1 cup of water (i use club soda instead)- it comes out moist every time. As for the frosting, I use 2 boxes of pistachio instant pudding with 1 pint of heavy cream (whipped) 1 cup of milk and add a little almond extract to it. "
"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 outside..." See more of the whole cake...although I had enough for both. Also, I dusted it with crushed pistachios. This cake is fabulous!!!!!"
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