Monday, March 11, 2013

Pistachio Cake

OK, I'm going to tell you something very personal about myself. I have a gigantic sweet tooth. I would rather eat cake than anything else (except for maybe french fries). I often make sweets for my Saturday night church group but tonight I decided to make a cake just for us. I just love this recipe and with a few little tweaks have made it my own. 


Recipe - Cake
White cake mix (I use Duncan Hines)
3 eggs
1/3 c. veg. oil
1 c. club soda
1 box pistachio pudding mix  

  • Preheat oven to 350 degrees F, (175 degrees C)
  • Grease and flour 2 ten-inch round pan
  • Mix first 4 ingredients until well mixed
  • Add pudding mix and mix well again (about 1 min).
  • Pour batter into prepared pans and bake 350 degrees until done. I use ALL of these methods to determine if my cakes are done.
    • Insert a toothpick into the center of the cake. When it comes out clean with a few crumbs adhering, the cake is done.
    • Look at the edges of the cake. When they start to pull away from the sides of the pan, the cake is done.
    • Touch the surface of the cake near the center—it should bounce back to the touch without leaving a finger imprint.
Recipe - Icing
1 box powdered sugar
1 c. Crisco (shortening)
1 tsp. almond flavoring
1/2 c. milk (or enough to obtain the correct consistency)    
1 box pistachio pudding mix
Chopped Walnuts

  • Mix powdered sugar and Crisco until well blended.  
  • Add milk a little at a time until a creamy icing consistency is reached then add almond. 
  • Add pudding and mix well adding more milk if necessary. 
  • Garnish with chopped walnuts.

Thanks for visiting 


  1. Yummy! Gonna have to borrow this one!

    1. It is (a little too) yummy. Trying to eat only one piece per day LOL. Thanks for visiting. --Debbie

  2. Looks fabulous!
    Thanks for sharing!
    Stacey of Embracing Change

  3. This look amazing!
    Thank you again for linking up with Much Ado About Monday!