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Ingredients
Scale
- 15.25 ounces yellow cake mix (1 box)
- 5.1 ounces instant pistachio pudding (1 pack and a half of smaller packs)
- 3 large eggs
- 1 cup club soda (or lemon-lime soda)
- 1 cup salted butter, melted
- 1 cup shelled and chopped pistachios (plus extra for garnish)
- 5.1 ounces instant pistachio pudding (for frosting)
- 1 ¼ cup milk
- 8 ounces whipped topping (like Cool Whip)
- Optional garnish: Chopped pistachios, maraschino cherries
Instructions
- Preheat oven to 350°F and prepare a 9×13 glass baking dish.
- In a bowl, combine yellow cake mix, first pack of instant pistachio pudding mix, eggs, club soda, and melted butter. Mix until smooth.
- Fold in coarsely chopped pistachios.
- Pour batter into prepared baking pan and bake for 35-40 minutes. Cool in the pan for 45 minutes.
- Prepare frosting by whisking second pack of instant pistachio pudding mix with milk until smooth.
- Gently fold whipped topping into pudding mixture.
- Spread frosting over cooled cake and garnish with chopped pistachios and optional cherries.
Notes
Ensure the cake is fully cooled before frosting to avoid melting.
Adjust the amount of pistachios as desired for more crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25
- Sodium: 300
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 60