Pistachio Cake(Use 9 X 12-Inch Pan)
A moist and flavorful pistachio cake with a nutty crunch, perfect for celebrations or afternoon tea, combining pistachio pudding with walnuts for added texture.
Ingredients
Instructions
- Beat the first five ingredients (yellow cake mix, pistachio pudding, club soda, Crisco oil, eggs) for 2 minutes.
- Fold in chopped walnuts.
- Pour batter into a greased 9 x 12-inch pan.
- Bake at 350°F for 40 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of almond extract or a pinch of cardamom to the batter. If you don't have club soda, lemon-lime soda can be a good substitute. For a nut-free version, you can omit the walnuts or replace them with sunflower seeds. Make sure to grease the pan well to prevent sticking, especially since the cake is moist.
Serving Suggestions
This pistachio cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added decadence. It pairs beautifully with a hot cup of coffee or tea. For a festive touch, garnish with crushed pistachios or a light dusting of powdered sugar. It’s perfect for dessert or even as a sweet breakfast treat.
Storage & Reheating
Store any leftover pistachio cake in an airtight container at room temperature for up to 3 days. If you would like to store it for longer, refrigerate it for up to a week. To reheat, simply microwave a slice for about 15-20 seconds, or warm it in a preheated oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pistachio Cake(Use 9 X 12-Inch Pan) contains roughly 644 calories, with 11g protein, 96g carbohydrates, and 26g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 516mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can bake the pistachio cake a day ahead. Allow it to cool completely before storing it in an airtight container. This will help the flavors meld together nicely, making it even more delicious when served the next day.
What can I use instead of yellow cake mix?
If you prefer a homemade option, you can make your own cake batter using flour, sugar, baking powder, salt, and eggs. Look for a simple yellow cake recipe online to ensure the right texture and flavor.
Can I freeze the pistachio cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving, and it will retain its moistness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).