Pistachio Cake
A delightful pistachio cake features a robust nutty flavor complemented by a creamy, whipped topping.
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Instructions
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Preheat the oven to 325F and prepare two 9-inch cake pans by lining them with parchment paper and spraying with nonstick spray.
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In a large bowl, combine the cake mix, eggs, club soda, one box of pudding mix, and oil; mix on low speed until combined, then beat on medium for 2 minutes.
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Fold in 1/2 cup of nuts by hand, then evenly divide the batter between the prepared pans.
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Bake the cake layers for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
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Cool the cakes in their pans on a rack for 10 minutes, then remove them and cool completely.
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For the frosting, combine the instant whipped topping and the remaining dry pistachio pudding mix in a large bowl.
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Stir in the milk, mix on low until combined, then whip on high for at least 4 minutes until fluffy.
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Fold in the remaining nuts into the whipped frosting.
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Place one cake layer on a serving plate, spread half of the frosting, then top with the second cake layer and spread the remaining frosting over the top and sides; refrigerate the cake to keep the frosting firm.