I leave the coconut and nuts out, and it is still very good. I get rave reviews when I take it anywhere!

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together cake mix, 1 box pudding mix, eggs, oil, and soda drink. Stir in coconut and nuts if desired. Pour into a greased 9 x 13 inch baking pan.

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  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.

  • Beat 1 box pudding and milk together. Fold in whipped topping. Frost cooled cake. Keep refrigerated.

Nutrition Facts

340 calories; 3.5 g protein; 38.7 g carbohydrates; 32.1 mg cholesterol; 374.3 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2002
My grandmother used to make this cake every time we visited. Until I found the recipe here I did not realize it was so simple to make. Now I'll continue the tradition! Read More
(11)

Most helpful critical review

Rating: 3 stars
04/11/2012
I was happy that this turned out pretty well. (for me that's saying something since I can't seem to cook dessert to save my life including boxed) I followed the recipe to a tee adding the coconut into the mix since my family all LOVE the stuff..(num) The only ingrediant I didn't have was the veggie oil which I subbed for canola. It left a slight after taste that wasn't entirely pleasent in the uncooked batter and I was pretty worried. Fortunately in the finished product the aftertaste was barely noticable. For the topping I added two drops of green food coloring just to give it that added springy look to it and sprinkled more coconut across the top. For the most part I was really pleased with the results. The reason I'm giving it three stars is because for some reason the cake solidified fine in the oven with the exception to one of the sides which bubbled over the rim. I have NO idea why it did this it could just be my oven however I had too work around the mess it created and also cook the cake 10 minutes longer then the recipe called for because it was no where near done at that point. So the end result was that a small portion of the cake was harder along the rim while the rest of it turned out great. But that's okay I'm just glad it's edible at all.:) Anyway it's very sweet and my husband likes this very much so thank you for the recipe. Read More
(1)
31 Ratings
  • 5 star values: 19
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/30/2002
My grandmother used to make this cake every time we visited. Until I found the recipe here I did not realize it was so simple to make. Now I'll continue the tradition! Read More
(11)
Rating: 5 stars
05/04/2009
I made this cake for Easter. Left out the coconut and added pineapple. Made the frosting with 1/2 c. butter 8 oz. cream cheese and pudding. I think I brought home two pieces. It was so good will definately make this again and again. Read More
(10)
Rating: 5 stars
07/25/2013
I loved this recipe added walnuts and next time I will add a coconut topping. This is not one of those super rich overly sweet desserts that we don't care for. Followed the recipe exactly and this turned out perfect. The frosting is to die for. I will make this many times over. This is pretty easy to make. Thank you for posting this recipe. Read More
(9)
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Rating: 4 stars
04/18/2007
This recipe is GREAT. I used nuts but not coconut. These cakes actually get more moist the longer they sit and are actually better the second or third day.I just made it for the 4th time using funfetti cake and vault as the soda. It really gave it some color and was just as delicious! I recently experimented and changed the flavors too. We made orange and butterscotch changing both the pudding and the pop. Read More
(8)
Rating: 5 stars
08/29/2002
If you're looking for a great different cake to make this is it! I added a half cup of chocolate chips for the kids. We will definitely add this to our list of favorites. Read More
(6)
Rating: 5 stars
06/25/2005
This is very simple and delicious. I love anything with pistachio pudding and I think I could eat the entire bowl of the topping without even bothering with the cake. I did use the coconut and the nuts because the only think I like better than pistachio pudding is coconut... so this is a perfect recipe for me. I can tell it'd be just fine without those, though. Read More
(5)
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Rating: 5 stars
08/29/2002
I've made it without the coconut and nuts as well. Awesome cake!!! Read More
(4)
Rating: 5 stars
08/29/2002
I'm diabetic so I couldn't eat it but my mother asked me for the recipe. It had to have very good or she would have told me. Most people will say its good to make me feel good bet she always tells me if it wasn't up to her standards. EVERYONE loved it. Will definitely make again and so will she. I used Dream Whip instead of frozen topping. Read More
(4)
Rating: 4 stars
09/12/2011
Delicious and moist is a nice way to describe this cake. I think using the carbonated beverage makes this cake very moist. Really like that this is a refrigerated as we really like "cold cake". I opted to not use the coconut and nuts as my husband and son don't care for them. Read More
(2)
Rating: 3 stars
04/11/2012
I was happy that this turned out pretty well. (for me that's saying something since I can't seem to cook dessert to save my life including boxed) I followed the recipe to a tee adding the coconut into the mix since my family all LOVE the stuff..(num) The only ingrediant I didn't have was the veggie oil which I subbed for canola. It left a slight after taste that wasn't entirely pleasent in the uncooked batter and I was pretty worried. Fortunately in the finished product the aftertaste was barely noticable. For the topping I added two drops of green food coloring just to give it that added springy look to it and sprinkled more coconut across the top. For the most part I was really pleased with the results. The reason I'm giving it three stars is because for some reason the cake solidified fine in the oven with the exception to one of the sides which bubbled over the rim. I have NO idea why it did this it could just be my oven however I had too work around the mess it created and also cook the cake 10 minutes longer then the recipe called for because it was no where near done at that point. So the end result was that a small portion of the cake was harder along the rim while the rest of it turned out great. But that's okay I'm just glad it's edible at all.:) Anyway it's very sweet and my husband likes this very much so thank you for the recipe. Read More
(1)