Pistachio Cake
Pistachio Cake starts with a cake mix so it’s super easy and always a crowd pleaser. I’ve never made this cake without being asked for the recipe! Topped with pecans and filled with delicious pistachio pudding, this cake is simple yet irresistible!
Servings 15
Calories 355kcal
Ingredients
For the cake
- 1 box white cake mix
- 4 egg whites
- 3/4 cup vegetable oil
- 3/4 cup + 2 Tablespoons water
- 3.4 oz instant pistachio pudding
- 2.25 oz pecans chopped
For the frosting
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 Tablespoons butter melted
- 1/3 cup water
Instructions
For the cake
- Preheat your oven to 350 degrees and spray a 9 x 13 baking dish with non-stick spray. Set aside.
- In a large bowl, add the cake mix, egg whites, oil, water, and pistachio pudding. Use an electric mixer to beat on medium until fully combined.
- Pour into the prepared pan and sprinkle the chopped pecans evenly on top.
- Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the frosting.
For the frosting
- In a medium bowl, add the powdered sugar, vanilla, melted butter, and water. Whisk together until smooth.
- Once cake is cooled, poke holes into the top (I used a candy stick) and pour frosting over the top letting it run through and sink in.
- Slice and serve.
Notes
The glaze recipe makes quite a bit. I know my mom typically halves it; I made it as written but didn’t pour quite all of it over the cake. Let your sweet tooth guide you.
Nutrition
Serving: 1g | Calories: 355kcal | Carbohydrates: 50g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 4mg | Sodium: 359mg | Potassium: 51mg | Sugar: 36g | Vitamin A: 45IU | Calcium: 79mg | Iron: 0.8mg