This recipe comes from my friend, Jim. The first time I had it, I was so surprised by the lightness of the cake and the delicious taste. It turns a simple boxed cake into something much more special!
Pistachio Cake
- 1 white cake mix
- 1 pistachio instant pudding mix
- 3 eggs
- 1 c. water
- ½ c. oil
Directions:
Mix ingredients thoroughly. Preheat oven to 325°F. Bake in greased (Pam Cooking Spray) 9 x 13″ pan for approximately 30 minutes. Completely cool the cake before frosting.
Pistachio Topping
- 1 container Cool Whip
- 1 pistachio instant pudding mix
- 1 ½ c. milk
Directions:
Mix ingredients thoroughly. Refrigerate for at least an hour to allow mixture to thicken. Cover cake with topping & sprinkle with chopped pistachios. Refrigerate until served. Easy & delicious!
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