MOM'S PISTACHIO CAKE

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Mom's Pistachio Cake image

I'm a sucker for pistachios! This cake is easy and very moist and light. It's perfect for a cool Spring day or to share with the neighbors.

Provided by Fran Murray

Categories     Cakes

Time 45m

Number Of Ingredients 10

CAKE:
1 box white cake mix
3 large eggs
1 c canola oil
1 c lemon-lime soda
1 pkg (small) instant pistachio pudding
FROSTING:
1 pkg (small) instant pistachio pudding
1 1/4 c whole milk
8 oz container cool whip

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. For cake: In a medium mixer bowl, beat ingredients for cake on low until blended, about 30 seconds. Beat on medium for 2 minutes.
  • 3. Pour into a greased 13x9x2-inch baking pan and bake for 27 to 32 minutes at 350 degrees. Cool completely before frosting.
  • 4. For frosting: Combine the pudding and milk. Let sit in the refrigerator for 10 minutes. Fold in the cool whip and spread over cake.
  • 5. Keep cake refrigerated.

*** Explore more Mom's Pistachio Cake Recipes »

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