When I think about this pistachio cake, I immediately flashback to my childhood. My mom would make this cake for various family parties and for ‘just because’. This cake is delicious and so (heads up, I’m sorry) moist. What I didn’t know is that she was making a recipe that belonged to her mom, Grammy Pat.
My grandmother was the first female foreman at Pratt & Whitney. I was very young when Grammy Pat passed away, but from the stories my mom and her sisters (aka her “four perfect daughters”) tell about my grandmother, she sounded like one tough cookie. But, she would turn to mush when she saw her grandkids.
On Thursday, we were trying to figure out what dessert to make for a dinner my aunt was hosting. My mom wanted to make something green for St. Patrick’s Day, so she dug up Grammy Pat’s Pistachio Cake recipe and we got to work.
The secret to making this pistachio cake so moist, is the club soda and the pistachio pudding. The Red Velvet Truffles also use pudding, and are just as moist! This makes a great dessert for St. Patrick’s Day, Easter, anytime in the summer, or holiday season around Christmas. It’s such a versatile dessert and everyone will want you to make this cake all the time. I’ve this cake frosted and plain. Both ways are equally delicious.
Grammy Pat's Pistachio Cake
Ingredients
Cake:
- 1 pkg yellow or white cake mix
- 1 cup club soda
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup chopped walnuts or pecans
- 1 pkg of pistachio instant pudding
Frosting:
- 1 8oz container of Cool Whip
- 1/2 cup milk
- 1 pkg of pistachio instant pudding
- 1 cup chopped pecans or walnuts
Directions
- Grease a bundt cake pan.
- Preheat the oven to 350 degrees.
- Using a stand or hand mixer, mix together all cake ingredients except for the nuts on medium-high speed until smooth.
- Stir in the nuts.
- Pour cake mix into the greased bundt cake pan.
- Place in the oven for 50 minutes or until a knife comes out clean.
- Remove from the oven and let site on a wire rack to cool before removing it from the pan.
- While the cake is baking, make the frosting…
- Add milk and instant pudding to a small bowl and whisk together.
- Add in the cool whip and combine.
- When the cake is cool, remove from the pan and frost.
- Add chopped nuts to the top of the cake.
- Serve immediately because it’s that good.
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By the by, this post is a big deal for us. It’s the first time we’ve relied on my iPhone 7 Plus camera for the photo shoot! Do you like the pics?
