Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) white cake mix

  2. 1 cup lemon-lime soda

  3. 1 cup canola oil

  4. 3 eggs

  5. 1 cup chopped walnuts FROSTING:

  6. 1-1/2 cups cold milk

  7. 1 package (3.4 ounces) instant pistachio pudding mix

  8. 1 carton (8 ounces) frozen whipped topping, thawed

  9. 1/2 cup pistachios, toasted Whole red shell pistachios and fresh mint, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers. Yield: 12-15 servings.


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