Pistachio Nut Cake
This is an easy and delicious recipe to share with your family. With the cake being green, it’s fun for the spring time holidays!
Pistachio Nut Cake: from the kitchens of Donna Scott and Becky Rathbone
1 white cake mix
1 cup club soda
1 small pkg instant pistachio pudding
3 eggs, one at a time
¾ cup Crisco oil
1 cup chopped pecans
Bake in regular cake pan at 325 degrees for 30 – 45 minutes.
Topping
1 small package of instant pistachio pudding mix
1 ½ cup milk (mix these and let stand for 5 minutes)
Add one small carton of cool whip to above mixture. Sprinkle with chopped nuts and coconut.
Keep refrigerated.
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