Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This recipe is from an old cookbook, The Pudding Sampler, by Jell-O Pudding.

Ingredients Nutrition

  • 1 (18 ounce) package yellow cake mix
  • 1 (3 1/2 ounce) packagejell-o pistachio instant pudding and pie filling
  • 3 eggs
  • 1 cup club soda or 1 cup water
  • 12 cup oil
  • 12 cup chopped nuts
  • Frosting

  • 1 12 cups cold milk
  • 1 (1 1/8 ounce) envelopedream whip whipped dessert topping mix
  • 1 (3 1/2 ounce) packagejell-o pistachio instant pudding and pie filling


  1. Combine all ingredients in large bowl of electric mixer. Blend; then beat at medium speed for 2 minutes.
  2. Pour into a greased and floured 13" X 9" pan. Bake at 350 degree for 40 to 45 minutes or until cake springs back when lightly touched. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. Frost with Fluffy Pistachio Frosting.
  3. Frosting: Pour milk into a deep narrow-bottom mixer bowl; add whipped topping mix and pudding mix.
  4. Beat slowly until well blended.
  5. Gradually increase beating speed to high and whip until mixture will form soft peaks, 4-6 minutes.
  6. Frost cake; store frosted cake in refrigerator.
Most Helpful

I've made this several times super yummy! ALSO, can sub the OREO pudding too!

Amberngriffinco December 29, 2013

I followed this recipe but ran out of oil. I used some applesauce instead and I'm sure there wasn't a difference as the cake was a hit. I whipped up heavy cream with some sugar and vanilla for the frosting. Easy to make and delicious to eat.

CindyB55 November 02, 2009

I made this for a big St. Patrick's Day dinner I was doing at the Moose Lodge and it was such a hit people were asking me for the recipe!

csouthard March 24, 2009