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Pistachio Cake


This is a favorite while growing up at my house. My neighbor, Joanie gave it to my mom.

Rate this recipe 4.1/5 (22 Votes)


  • Cake mix:
  • 1 package of Pistachio pudding
  • 1 box of yellow cake mix
  • 1/2 c chopped walnuts
  • 1/2 c of vegetable oil
  • 1 c of club soda
  • 3 eggs
  • Frosting
  • 1/2 pint of heavy cream or 3 packs of Dream Whip
  • 2 tsp of sugar
  • 3/4 c of whole milk
  • 1 package of Pistachio pudding


Servings 8
Level of difficulty Easy
Cost Average budget


Step 1

Blend cake mix and pudding, and add oil and club soda. Mix well. Add in eggs, one at a time. Add in nuts and mix well.

Step 2

Place in a greased (cooking spray) tube or fluted baking pan. Bake at 350 degrees for 45 mins. Remove from oven and cool before you remove from pan.

Step 3

Mix very well until creamy the heavy cream or Dream whip, sugar, pudding and milk. Keep cold until ready to frost cake. Cake needs to be refrigerated when not in use.

To remove cake from pan after its cooled. Place a plate that you want to serve it on top of the pan. While holding the plate on top flip the cake over onto the plate. Its easy once you get the hang of it.

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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