Pistachio Cake

Pistachio Cake
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Cake
  1. 1 box (18.25 ounces) white cake mix
  2. 1 package (3.4 ounces) instant pistachio pudding mix
  3. 3 eggs
  4. 1 cup vegetable oil
  5. 1 can (12 ounces) lemon-lime soda (such as 7-Up)
Frosting
  1. 1 package (3.4 ounces) instant pistachio pudding mix
  2. 1 1/2 cups milk
  3. 1 container (8 ounces) frozen whipped topping, thawed
  4. 1/4 cup chopped pistachio nuts, to garnish
Cake
  1. 1. Heat oven to 350 F. Coat two 9-inch round cake pans with nonstick cooking spray. Line bottom of pans with waxed paper and spray again.
  2. 2. In a large bowl, beat cake mix, pudding mix, eggs, vegetable oil and soda on medium-high speed for 4 minutes. Scrape down side of bowl after 2 minutes.
  3. 3. Equally divide batter between prepared cake pans. Bake at 350 F for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool cake layers in pans on wire rack for 15 minutes. Turn cake layers out directly onto rack and cool completely.
Frosting
  1. 1. In a large bowl, beat pudding mix and milk for 2 minutes on medium-high speed. Fold in whipped topping.
  2. 2. Place 1 cake layer on a serving plate and frost top with 1 cup of the frosting. Place remaining layer on top and frost top and sides. Garnish with chopped nuts. Refrigerate for at least 1 hour before serving. Store in refrigerator.
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