Total Time
55mins
Prep 10 mins
Cook 45 mins

Simply delicious and easy to make! :)

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Grease a 13" x 9" baking pan.
  3. In a mixing bowl, combine first five ingredients.
  4. Beat on medium speed for 2 minutes; stir in walnuts.
  5. Pour into prepared baking dish.
  6. Bake for 45-50 minutes, or until cake tests done.
  7. Cool on wire rack.
  8. For the frosting: In a mixing bowl, beat milk and the pudding mix on low speed for 2 minutes.
  9. Fold in whipped topping.
  10. Spread over cooled cake.
  11. Sprinkle with pistachio nuts.
  12. Refrigerate for about 30 minutes before cutting.
  13. Refrigerate any leftovers.
Most Helpful

5 5

Icing totally makes this cake. My kids, whom have never eaten pistachio pudding before, loved it! I think I baked longer than necessary, but I run into that all the time with my oven. It still tasted really good. This was really good and as others have said; very easy. We will def be making this Again.

5 5

Oh Carol, Awesome is definitely the word for this cake. I used 3/4 cup vegetable oil and I also sprinkled walnuts on the top instead of pistachios. My whole family loved it. But I knew they would; your recipes have never failed me. Thanks for posting this great recipe.

5 5

Another blow-out recipe Kitten! I prepared this for my 12 canasta ladies yesterday and it was a total success. They all now have the recipe. I've made Pistachio cake before but not your version. The addition of the lemon-time flavored soda was different, the amount of oil and the inclusion of chopped walnuts--all great changes. I allowed the cake to refrigerate for 3 hours before frosting, put it back into the frig till cutting. It's really very attractive made in a bundt pan. Thenka for posting--this will be the ONLY pistachio cake I make in the future!!