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.
Prep Time15 minutes mins
Cook Time25 minutes mins
Cooling Time45 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Dessert
Cuisine: American
Keyword: pistachio cake
Servings: 12 people
Calories: 368kcal
Cost: $5.09
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
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.
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