Pistachio Cake
This retro Pistachio Cake is a recipe that our family has been making for decades! It’s made with cake mix, instant pistachio pudding, juice, ginger ale, and whipping cream.
Servings: 12 people
Calories: 368kcal
Cost: $5.09
Equipment
- handheld mixer or Stand mixer
- Liquid measuring cup
- 9x13-inch baking pan or 8-inch round pans
- large mixing bowl
- pastry spatula
Ingredients
PISTACHIO CAKE:
- 15.25 oz yellow cake mix
- 3 large eggs
- ½ cup orange juice
- ½ cup vegetable oil
- ½ cup ginger ale
- 4 oz package instant pistachio pudding
PISTACHIO FROSTING:
- 2 cups heavy whipping cream
- 4 oz package instant pistachio pudding
GARNISH:
- Chopped pistachios optional
Instructions
PREP OVEN AND PAN:
- Move oven rack to the middle position and preheat oven to 350 degrees F.
- Lightly spray a 9x13-inch pan OR 2 8-inch round cake pans with nonstick cooking spray.
MIX CAKE:
- In a large bowl, use a handheld mixer to mix together all of the cake ingredients until combined and smooth, about 1 minute on medium speed. Scrape down the bowl's sides as needed.
BAKE CAKE:
- Pour the batter into the prepared 9x13-inch pan OR the 2 round (9-inch) cake pans. Smooth the batter into an even layer.
- Bake, the 9x13-inch pan for 45-50 minutes, or until a toothpick inserted, comes out clean.
- Bake the 2 round 9-inch pans for 25-28 minutes.
COOL CAKE:
- Place the cake on a wire rack and cool completely.
MAKE FROSTING:
- Beat the whipping cream and pistachio pudding mix in a large bowl with a handheld mixer or a stand mixer fitted with a whisk attachment until stiff peaks form.
TO FINISH:
- Frost the cake with the frosting and garnish with chopped pistachios.
- Slice and serve.
Nutrition
Serving: 1slice | Calories: 368kcal | Carbohydrates: 24g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 304mg | Potassium: 173mg | Fiber: 1g | Sugar: 20g | Vitamin A: 706IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg