Sunday, March 30, 2014

Pistachio cake

Oh my word... the 70's have come back... this is recipe from my childhood that I absolutely love.  This is my mom's recipe for this cake... We have had this cake for as long as I can remember, and is it yummy :)  One of my favorites for sure.. I love pistachio's, and anything pistachio.... so good...everyone that walked into my house today has said, what smells so good..that's the sign of a good cake :)

I used sugar free pudding mix and lite cool whip, but you can certainly use regular.  I also use 7UP pop for the soda cause that's what my mom used, but any kind of lemon lime soda will work.

 I did a couple of changes, because when I saw the recipe it called for an entire cup of oil.  I thought that seems like a lot of oil for one cake, so I cut that down to a 1/2 cup and added a 1/2 cup of water for the other amount, I should of used more 7UP cause I have half a bottle what to do with that.. cocktail time anyone ;)... another change I did,I added almond extract to the frosting to make it more "nutty" flavored... but that is optional.  Also, as you can see in the picture it is nut free on the top, it's cause I forgot and used the chopped pistachios in banana bread and I didn't want to make a special trip to the it is up to you.  I have also used sliced almonds over the top as well, and it is equally delicious.... Make this today and enjoy...

Pistachio cake

1 yellow cake mix
1 small pkg. instant pistachio pudding
1 cup lemon lime soda
1/2 cup oil
1/2 cup water
3 eggs

Preheat oven to 350. Spray a 13x9 pan with nonstick spray.  Put all ingredients in a large bowl & with electric mixer, mix well for 2 minutes.  Pour batter into pan, place in oven and bake according to the cake mix instructions. Test cake with a toothpick and when it comes out clean remove from oven, and let cool completely.


1 1/2 cups cold milk
1 small pkg instant pistachio pudding
1/4 t almond extract
1 small container cool whip
1/2 cup chopped pistachios ( or sliced almonds)

In bowl place milk, almond extract & pistachio pudding.  Mix with electric mixer on low for a couple of minutes until pudding is slightly thick.  Place in the fridge for a couple of minutes or until pudding is really thick.  With a whisk, whisk together the pudding & cool whip until combined.  Spread frosting over the cake, and sprinkle with the chopped pistachios.  Cover & place in the fridge for about an hour, then serve.  Put a cover over the leftovers and store in the fridge.  Enjoy