Ingredients for Pretty Pistachio Cake
- Vegetable Shortening
- White Cake Mix
- Instant Pistachio Pudding Mix
- 4 large eggs
- 1 cup water
- Vegetable Oil
- Green Food Coloring
- 1 cup milk
- Frozen Whipped Topping
- Pistachio Nut
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How to Make Pretty Pistachio Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, combine cake mix, pudding mix, eggs, water, and oil.
- Beat on medium speed for 2 minutes until well combined.
- Stir in green food coloring (if using).
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the frosting: In a large bowl, combine pudding mix and milk.
- Beat on low speed for 1 minute until smooth.
- Let the pudding sit for 2 minutes to thicken slightly.
- Gently fold in the thawed whipped topping until just combined.
- Once the cake is completely cool, frost the top with the pistachio pudding mixture.
- Sprinkle generously with chopped pistachios.
- Chill in the refrigerator for at least 30 minutes before serving. Store leftover cake in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
103g
Fat
26g
Carbs
12g
