Pistachio Cake

  • Yield: 16 servings

"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."


1box white cake mix
4 eggs
1cup water
1cup cooking oil
3small 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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 330
  • Fat 20g
  • Saturated Fat 5g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 12g
  • Cholesterol 5mg
  • Sodium 300mg
  • Potassium 55mg
  • Carbohydrate 36g
  • Fiber 0g
  • Sugars 23g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 8%
  • Iron 4%