Ingredients1 h 20 m servings 323
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt(R)).
- Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
- Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.
Per Serving: 323 calories; 18.4 35.9 3.1 37 377 Full nutrition
ReviewsRead all reviews 9
Fabulous! I added 1/2 C. of very finely chopped walnuts to the batter. The cake came out exactly like my mom's old recipe from the 70s, which used a much larger box of cake mix. Thanks very m...
I don't like pistachio but it was my moms bday! I followed instructions as is and she loved it! I'm new to baking/cooking
I LOVED how moist this cake is. I used coconut oil because I was out of vegetable oil. I also used a cream cheese frosting only because it's my favorite icing. Amazing and easy recipe! Thank you!
Delicious moist cake I added finely chopped maraschino cherries, and a tsp of almond extract, and omitted the frosting , but added a powder sugar drizzle .Wonderful!! I also tried it with Lemon...
This is almost the exact recipe of the cake I used to request for my birthday when I was growing up! I just made it for a dinner party, and my kids loved it, too! My version adds 1/2 cup chopp...
Super moist and rave reviews from those at the party I brought it to.
I've made this Spectacular Pistachio cake since 1970 for its delicious & tastiest moist cake I make, Its a family favorite & big hit giving everyone the recipe to go home with, Its quick easy t...