Pistachio Cake

An extremely simple easy cake to make that surprisingly light and moist that your family and guests will absolutely love. Be prepared for this cake to disappear very quickly when served!
Prep Time 30 minutes
Cook Time 45 minutes
Resting & Chilling 45 minutes
Total Time 2 hours
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16 slices



  • 1 pkg yellow cake mix
  • 4 eggs


  • 1 pkg instant pistachio pudding
  • 1/2 cup oil
  • 1 cup water
  • 1/2 cup chopped walnuts


  • 1 pt heavy cream
  • 1 cup milk
  • 1 pkg instant pistachio pudding
  • 2 tsps confectionary sugar
  • 1 tsp vanilla


Grease & flour tube pan.

  • Cream yellow cake mix with the eggs.
  • Add the pistachio pudding, oil, water & chopped nuts.

Bake at 350 degrees for 40-50 minutes.

  • When cake is done, let cool in pan for 15 minutes.
  • Remove cake from pan & place on wire rack to cool completely.


  • Whip the heavy cream until thick & peaks form.
  • Slowly add the milk & continue to whip until thick again.
  • Add the pistachio pudding, confectionary sugar & vanilla.
  • Cut cake in half & frost bottom half of cake. Place top part of cake on bottom. Continue to frost the rest of the cake.
  • Keep cake refrigerated.
Keyword Breakfast, Cakes, Desserts