Can I use a different flavor of cake mix as the base?

Absolutely! While white or yellow cake mix lets the pistachio flavor shine, a vanilla or even butter cake mix would work beautifully. Just avoid chocolate or strongly flavored mixes that might compete with the delicate pistachio.

I can't find Dream Whip. What can I substitute?

If Dream Whip isn't available, you can use 8 ounces of whipped topping (like Cool Whip) folded gently into prepared pistachio pudding. Alternatively, whip 1 cup of heavy cream to stiff peaks and fold it into the prepared pudding mix.

Can I use real pistachios instead of pudding mix for a more natural flavor?

While the pudding mix gives this cake its signature flavor and color, you can experiment with a more natural approach. Try adding 1 teaspoon of pistachio extract and 1/2 cup finely ground pistachios to a white cake mix, plus a drop or two of green food coloring if desired.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). The top should spring back when lightly touched, and the edges will just begin to pull away from the sides of the pan.

Pistachio Cake Recipe

Description

This moist and flavorful Pistachio Cake combines the rich taste of pistachios with a soft, tender crumb. Featuring a unique blend of instant pistachio pudding and chopped nuts, topped with a creamy pistachio frosting, it’s a perfect dessert for celebrations or any sweet craving.

Ingredients

Units Scale

Cake Ingredients

15.25 ounces cake mix (white or yellow)
3 tablespoons flour
1 package (4-serving size) pistachio instant pudding mix
3 eggs
1 cup club soda or water
1/2 cup oil
1/2 cup chopped nuts

Frosting Ingredients

1 1/2 cups cold milk
1 envelope Dream Whip
1 package (4-serving size) instant pistachio pudding mix

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Instructions

Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan or two 9-inch round pans to prevent the cake from sticking.
Mix Dry Ingredients: In a large mixing bowl, combine the cake mix, flour, and pistachio instant pudding mix. Stir until well blended.
Add Wet Ingredients: Add eggs, club soda (or water), and oil to the dry ingredients. Using an electric mixer, beat at medium speed for 2 minutes, scraping the sides of the bowl as needed.
Fold in Nuts: Gently fold in the chopped nuts, ensuring they are evenly distributed throughout the batter.
Bake the Cake: Pour the batter evenly into your prepared pan(s). Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely before frosting.
Make the Frosting: In a deep mixing bowl, pour in the cold milk. Add Dream Whip and instant pistachio pudding mix. Using an electric mixer, mix on low speed for about 30 seconds, then gradually increase to medium or high speed until the mixture forms peaks.
Frost the Cake: Once the cake is completely cool, spread the prepared pistachio frosting evenly over the surface. Slice and serve.

Notes

You can use either white or yellow cake mix according to preference.
If you want a stronger pistachio flavor, add 1/2 teaspoon of almond extract to the batter.
The cake can also be baked in two 9-inch round pans for a layered presentation.
Chopped pistachios or additional nuts can be sprinkled on top for extra texture.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 320
Sugar: 22g
Sodium: 390mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg