Pistachio Cake
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Are you looking for a delicious treat? Look no further! This easy pistachio cake recipe will satisfy your sweet tooth in no time! Desserts don’t get much easier than one that starts with a box cake mix, instant pistachio mix, and an extra level of flavor from lemon-lime soda. Perfect for both novice bakers and those looking for pistachio flavor in an easy recipe.
Take a trip back in time as you eat this chilled dessert. Your grandma may have called it a Watergate cake! It has stood the test of time and kept guests happy for generations. This pistachio pudding cake brings out a sense of nostalgia; it’ll remind you of simpler times when potlucks and holiday dinners had dessert tables overflowing with easy-to-make sweet treats.
Pistachio Cake Ingredients
- White Cake Mix – I use a white cake mix, so I don’t need any food coloring. You can use yellow cake mixes, but the green will be muted.
- Large eggs
- Vegetable oil
- Lemon-lime soda – I usually use 7-Up or Sprite, but I have used ginger ale or Mountain Dew in a pinch.
- 1/2 cup chopped nuts – walnuts, pecans, or pistachios
How to Make a Cake with Pistachio Pudding
1 – Preheat your oven to 350℉.
2 – Generously spray a cake pan with non-stick baking spray.
3 – Combine the cake mix and pistachio pudding mix in a large bowl.
4 – Give it a whisk to blend the dry ingredients.
5 – Add in the eggs, oil, and the chosen soda.
6 – Beat the mixture using an electric or stand mixer set to medium-high for about 2 minutes. A few drops of green food coloring can be added. Mix until the cake batter color is uniform.
7 – Gently fold in chopped nuts (walnuts, pecans, or pistachios).
8 – Pour the batter into the prepared baking dish.
9 – Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
10 – Remove the cake from the oven and allow it to cool completely before proceeding to the frosting step.
Pistachio Pudding Frosting Ingredients
- Instant Pistachio Pudding Mix
- Milk
- Whipped topping: Cool Whip is the brand I use; I’ve also used generic brands without any issues. Homemade whipped cream or prepared Dream Whip can be substituted.
How to Make Pistachio Frosting
1 – Add the milk to a large bowl and sprinkle the pudding mix over the top and whisk until smooth.
2 – Allow the pudding to sit for a minute or two, allowing it to thicken.
3 – Gently fold in the defrosted whipped topping.
4 – You can add a drop or two of green food coloring if desired.
5 – Once the cake has cooled completely, generously frost it with the prepared Pistachio Pudding Frosting.
Topping Ideas
For those who really need to add finishing touches, try adding some diced nuts, shaved chocolate or curls, or a simple dusting of powdered sugar.
You don’t have to add any addition toppings, this cake has such a lovely green hue, this can easily be served plain.
Pro Tips
When you are mixing the cake batter, it may seem thicker than a standard cake mix; it is because of the pudding mix. Just keep mixing.
You can skip the nuts; it won’t be nut-free, though, as some nuts are in the pistachio pudding mix.
Can I Make a Pistachio Layer Cake?
Absolutely! Pistachio cake can be made as a layer cake. Bake the cake in 2 smaller cake pans. You’ll have good luck getting the cakes out of the pans in one piece if you use baking spray and cover the bottom of the cake pans with parchment paper.
Allow the cake to cool for a few minutes before inverting on a cooling or wire rack. Remove the parchment paper, and and cool completely before stacking and frosting.
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Storage Tips
Remember that the frosting was made with whipped topping, so this cake must be stored in the refrigerator to maintain its feel and flavor.
This pudding cake can be stored in the refrigerator for up to 2 to 3 days. Keep the cake covered with a lid or plastic wrap so the frosting doesn’t absorb other flavors.
This can be stored in the freezer, for up to 3 months. Thaw it in the refrigerator for at least 8 hours before serving.
Even more uses for instant pudding you may like
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Pistachio Cake aka Watergate Cake
Ingredients
Cake
- 1 White Cake Mix
- 3 eggs
- 1 cup oil
- 1 cup of lemon-lime soda 7-Up, Sprite – Ginger Ale also works
- ½ cup chopped nuts walnuts, pecans, or pistachios
- 3.4 ounces Instant Pistachio Pudding Mix
Frosting
- 3.4 ounces Instant Pistachio Pudding Mix
- 3/4 cup milk
- 8 ounces whipped topping defrosted
Instructions
Cake
- Preheat the oven to 350℉.
- Prepare a cake pan by spraying liberally with non-stick baking spray.
- Place the cake mix and pistachio pudding mix in a large mixing bowl.
- Whisk to combine.
- Add the eggs, oil, and soda.
- Beat on medium-high for 2 minutes.
- Fold in the nuts.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven.
- Allow to cool completely.
- Make the frosting.
Frosting
- Put the milk in a mixing bowl and sprinkle the pudding mix over it.
- Put the milk in a mixing bowl and sprinkle the pudding mix over it.
- Whisk until smooth.
- Let the pudding sit for a minute or two until it has thickened.
- Fold in the whipped topping.
- Frost the cooled cake.
Notes
- If you want to use Dream Whip, make the pudding as described above, then make the Dream Whip as directed on the package and fold it into the thickened pudding. Some people have had trouble with a runny frosting using the vintage directions.
- This cake must be stored in the refrigerator, or the frosting will deflate.
- This cake will last in the refrigerator for 2 to 3 days before the frosting breaks down.
- This cake can be served once it’s frosted, the frosting will continue to firm up after 3 to 4 hours in the refrigerator.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
