Pistachio Cake

  • Yield 16 servings

White cake mix and pistachio pudding create a fluffy cake iced with cool whip


"This is the first choice of any dessert I make for my children and grandchildren. Wherever I take it, I know I'll be handing out recipes. Once you bake this cake, be prepared to make it over and over."


1 box white cake mix
4 eggs
1 cup water
1 cup cooking oil
3 small packages of instant pistachio pudding
1 10 oz. containter of Cool Whip


  1. Preheat oven to 275F.
  2. Combine cake mix, eggs, water, oil, and two packages of pudding and mix well according to cake package instructions.
  3. Pour batter into a non-stick or greased cake pan and bake 10 minutes at 275 degrees, another 10 minutes at 300F, then 35 minutes at 325F. The cake will be done when a knife, pushed into the center, comes out clean.
  4. For topping, gradually add 1 package of pistachio pudding to a 10-oz. container of Cool Whip, spread on the cooled cake, and refrigerate.

Tips From Our Test Kitchen: For a fluffier cake, have all ingredients at room temperature, including the eggs (warm them in medium-hot water).

Diana Kowalski, Danville, Ind.



Get every new post delivered to your Inbox.

Join 278 other followers