- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
- Combine the cake mix, 1 box of the instant pistachio pudding, the vegetable oil, club soda, eggs, and 1/2 cup of the chopped walnuts. Stir until just combined and pour into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cake cool then frost.
- To Make Frosting: Beat the milk into the remaining box of pistachio pudding. Prepare topping mix according to package directions. Fold into pudding mixture. Spread over top of cooled cake and sprinkle with walnuts and maraschino cherries.
Per Serving: 253 calories; 15.4 26.7 2.5 23 271 Full nutrition
ReviewsRead all reviews 11
I always think of this cake around St. Patrick's Day. It's hard to tell from the picture but it's a light green from the pistachio pudding. I omit the walnuts and the frosting and add mini choco...
ease of preparation, inexpensive ingredients make this a great cake! I love to stock up on those cake and pudding mixes when they are on sale...this is a MUST DO CAKE!!! My co-workers raved an...
omg! this is such a good recipe. I like this better as cupcakes, they turned out better for me :)
I was looking for a recipe I had many years ago, and this one was similar. Excellent!
This cake was simple to make and it taste great. I made it for my Mom, Grandma, and Aunties for Mothers Day and they were raving about it. This is one cake I'll definitely make again.
I really enjoyed this cake. It was very moist and the frosting was yummy. I would definitely make it again.
I absolutely loved this. I was looking for something to use with pistachio pudding mix and found this. Had to try it. Thanks for sharing.