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Dylan's Pistachio Cake


Chef notes

This recipe is something I remember my mom making when I was a kid. It's made with some "unusual" ingredients and reminds me of a very '70s-style recipe. Yes, pistachio is in the name, but it's a totally light and sweet cake-like dessert that I find refreshing as well. Perfect for spring!


  • 1 package deluxe yellow cake mix
  • 1 package instant pistachio pudding
  • 1 cup club soda
  • 4 eggs
  • 1/2 cup oil
  • 1 package whipped topping mix, such as Dream Whip
  • 1 package instant pistachio pudding
  • cups cold milk


For the cake:

Preheat oven to 350 F. Spray a Bundt or angel food cake pan with nonstick baking spray.

In a bowl, mix all the cake ingredients and dump into the prepared pan.

Place in the preheated oven and bake for 1 hour.

For the frosting:

In the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a hand mixer or whisk) add the ingredients and beat until soft peaks form, about 3 minutes.

To assemble:

Once the cake is cooled, frost it. Refrigerate, as it's best served cold, and enjoy!