“White cake with pistachio pudding, coconut and pecans topped with pistachio icing.” - by Bev
Ingredients
Adjust Servings
Original recipe yields 9 x 13 inch cake
Directions
- Mix cake mix, oil, eggs, soda drink, and 1 package pudding well, about 5 minutes. Fold in coconut and nuts. Pour into greased and floured 9 x 13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Cool.
- To Make Icing: Combine dream whip, milk, and 1 package pudding. Beat until thick. Spread over cake. Sprinkle nuts and coconut on top.
Nutrition
Amount Per Serving (18 total)
- Calories
- 389 cal
- 19%
- Fat
- 22.2 g
- 34%
- Carbs
- 43.5 g
- 14%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"made these into cupcakes to give away to the neighbors for St. Paddy's day. No need for food coloring, as the pistachio pudding does it for you. I didn't have a white mix but a yellow instead so just..." See more added a few drops of green food coloring to the cake batter. I like this better than the Watergate I recipe because of the coconut. I did use a stabilizer (mrs. Oedeker's) since I didn't know if folks would refrigerate right away. Used a store brand version of Dream Whip and it came out perfect. I didn't have lemon-lime carb. soda so used some Aquafina brand Citrus blend carbonated water. Any carbonated clear beverage would do. Placed a cherry atop each cupcake. Looks really cute and festive."
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