Pistachio Cake
This easy retro cake mix recipe uses pistachio pudding in the cake AND in the frosting for tons of pistachio flavor and a super moist cake. Also called Watergate Cake, it's perfect for Easter, St. Patrick's Day and Christmas!
Ingredients
- 1 box white cake mix
- 1 small box instant pistachio pudding
- 1 cup vegetable oil
- 3 eggs
- 1 cup club soda
- 1/2 cup finely chopped pecans or pistachios
- 2 envelopes Dream Whip whipped topping mix
- 1 small box instant pistachio pudding
- 1 1/2 cups milk
- 1/4 cup finely chopped pecans or pistachios
Instructions
- 1
Preheat oven to 350 degrees. Grease and flour a standard bundt pan.
- 2
Combine cake mix, pudding mix, oil and eggs in a mixing bowl then mix at medium speed with an electric mixer for 2 minutes.
- 3
Add club soda then mix until just combined.
- 4
Fold in nuts then pour batter into a prepared bundt pan. Bake at 350 degrees for 40-45 minutes or until toothpick inserted in the middle comes out clean.
- 5
Cool for 10 minutes in the pan then turn out onto a serving plate. Cool cake completely.
- 6
Combine Dream Whip with pudding mix in a mixing bowl.
- 7
Slowly add milk then mix with an electric mixer on low speed until combined.
- 8
Increase mixer speed to high then beat frosting for 4-6 minutes or until soft peaks form.
- 9
Spread frosting evenly over cooled cake. Garnish with finely chopped pecans or pistachios.
- 10
Refrigerate cake until ready to serve and to store.
Cook it from the original
This recipe comes from southyourmouth.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on southyourmouth.com