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

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.

jlowens June 03, 2014

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.

carolinafan June 01, 2009

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!!

Judikins March 18, 2009