Pistachio Cake

Name: Pistachio Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 16 servings
Ingredients: 1 box white cake mix; 1 cup canola oil; 1 package instant pistachio pudding mix; 1 cup lemon-lime soda; 3 large eggs; ½ cup Chopped Pecans; 1 cup skim milk; 1 package instant pistachio pudding mix; 1 tub Cool Whip, thawed; ½ cup Chopped Pecans; 1 cup sweetened shredded coconut

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
16 servings
Calories
251 kcal
Course
Cake
Cuisine
American

Pistachio Cake

Nicole Henderson

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This Watergate Bundt Cake is nutty and moist thanks to pistachio pudding and pecans. Pistachio cake with a sweet, light whipped cream topping and coconut, this cake has it ALL!

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Ingredients

Servings

For the cake:

1 box white cake mix
1 cup canola oil
1 package instant pistachio pudding mix 3 oz
1 cup lemon-lime soda sprite, sierra mist, etc
3 large eggs
½ cup Chopped Pecans

For the topping:

1 cup skim milk
1 package instant pistachio pudding mix 3 oz
1 tub Cool Whip, thawed 8 oz
½ cup Chopped Pecans
1 cup sweetened shredded coconut

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Instructions

Preheat oven to 350°F. Spray a 12cup bundt pan with baking spray, set aside. I love this pan, never fails on me when I flip my cake out!
In a large mixing bowl, beat cake mix, oil, pudding, eggs and lemon lime soda on medium spead until well blended (about 3 minutes). Fold in pecans.
Pour batter into bundt cake pan. Bake for 45 minutes, until edges are lightly browned. Remove from oven and cool in pan about 5 minutes. Flip onto a wire rack and cool completely.
For the frosting, whisk the milk and pudding mix together. Refrigerate for about 5 minutes. When ready to frost cake, fold the Cool Whip into the pudding mixture. Spread generously over the cake. Using your hand, press the pecans and coconut to the sides of the cake. ENJOY. Store covered in the refrigerator for up to 3 days.

Notes

How to store: Because of the frosting, you need to keep this cake in the fridge. Store covered in the refrigerator for up to 3 days. A slice of this bundt cake tastes wonderful served cold!
Removing cake from pan: If your bundt cakes tend to break, crumble or get stuck when you try to remove them from the pan, you may be leaving it in the pan too long. After taking the cake out of the oven, let it rest in the pan for only 5 minutes! Tap the bottom of the pan gently with a knife to help loosen the cake.
Can you freeze this cake? Yes, you can freeze this cake before you frost it! After baking the bundt, remove it from the pan and wrap in foil twice to freeze. When ready to eat, let the cake thaw at room temperature then frost with the cool whip topping, pecans and coconuts.

Nutrition Information

Show Details

Calories 251kcal (13%) Carbohydrates 12g (4%) Protein 3g (6%) Fat 22g (34%) Saturated Fat 3g (15%) Polyunsaturated Fat 18g Cholesterol 35mg (12%) Sodium 71mg (3%) Fiber 1g (4%) Sugar 9g (18%)