Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 package (3.4 oz) pistachio instant pudding mix
- 1 cup vegetable oil
- 4 large eggs
- 1 cup club soda
- 1 cup chopped pistachios, divided
- 1 container (8 oz) frozen whipped topping, thawed
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the cake mix, pudding mix, vegetable oil, eggs, and club soda. Beat with an electric mixer on medium speed for 2 minutes.
- Stir in 3/4 cup of the chopped pistachios. Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely in the pan.
- For the frosting, in a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, beating until smooth.
- Add the milk and vanilla extract and beat until light and fluffy. Gently fold in the thawed whipped topping.
- Frost the cooled cake with the whipped topping frosting. Sprinkle with the remaining 1/4 cup chopped pistachios.
- Refrigerate for at least 1 hour before serving to allow the frosting to set.
Notes
For a richer flavor, substitute the club soda with pineapple juice. Store leftover cake in the refrigerator for up to 3 days. You can also use a different nut, such as walnuts or pecans, if you prefer. For a more intense pistachio flavor, add a teaspoon of pistachio extract to the batter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 40g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg