Pistachio Cake

This Pistachio Cake is old school. It’s been a family favorite for as long as I can remember and since it’s my Dad’s favorite we make it at least once every year on his birthday. The whole family likes it and our family friends too; it’s a tried and true recipe we make regularly for get-togethers.

When I was younger I was scared to try Pistachio Cake because I thought that cream cheese in dessert was weird. In fact I didn’t really like cream cheese at all until my adult years. Silly me! But it turns out cream cheese in dessert is like…genius.

As soon as I tried this cake I fell immediately in love! The pistachio pudding is sweet and smooth, the cream cheese layer is actually my favorite part and the Cool Whip topping balances it perfectly. It’s a fun cake because of the vibrant green color too. I have seen many people make a pistachio bundt cake using either yellow or white cake mixes, but I’ve never tried that version. I definitely think our Pistachio Cake is the route to go. The pistachio is the prominent flavor just as it should be. And since it’s my Dad’s favorite I know it has to be good. :-)

Here’s what you’ll need

Start by combining Bisquick, brown sugar and butter for the crust

Combine it so that it’s crumbly

Press it down evenly into a 9×13 baking dish then pop it into the oven

While the crust bakes start on your next layer…

Add  a cup of cool whip to the confectioners’ sugar and cream cheese

Add that mixture to the cooled crust

Spread evenly

Now for the pistachio layer!

Mix until it’s thickened

Now spread the pistachio layer on top of the cream cheese layer

Lookin’ good!

Top layer is the Cool Whip


Sprinkle with chopped walnuts. You could use pistachios too, I’m not sure why we don’t. Probably because walnuts are cheaper.

Make our family special before summer’s over!

Pistachio Cake
Write a review
  1. 1 ¼ cup Bisquick
  2. 1 tablespoon brown sugar, packed
  3. 3 tablespoons butter, firm and cut into small pieces
  4. ½ cup finely chopped nuts (we used walnuts)
  5. 1 cup confectioners’ sugar
  6. 8 ounces cream cheese, softened
  7. 8 ounces Cool Whip
  8. 2 packages (3 ¾ ounces each) JELLO instant pistachio pudding
  9. 2 ½ cups milk
  1. Preheat oven to 375 degrees F. Butter a 9×13 inch baking dish.
  2. Mix the Bisquick, brown sugar and butter until crumbly. Press into greased baking dish. Bake until light golden brown, about 10 minutes. Cool completely.
  3. Meanwhile, beat 1 cup confectioners’ sugar with the cream cheese until smooth. Mix 1 cup Cool Whip into the cream cheese mixture. Spread over cooled crust.
  4. Mix pistachio pudding and milk with a hand mixer until thickened. Carefully pour the pudding over the cream cheese layer and spread evenly. Cover and refrigerate until firm.
  5. Fold in 1 tablespoon confectioners’ sugar into the remaining Cool Whip and spread over set pudding. Sprinkle with nuts before serving.
livelovepasta http://livelovepasta.com/


    • says

      Sorry Judy, there is an error with our old “Print” plugin and I’m working on getting our older post switched over. I fixed this post though so you should be OK to print now. If you refresh the page you should see a totally different Print button. Let me know how if you still have a problem.

  1. says

    This looks very good and simple to make. My kind of recipe. I am already envisioning different pudding flavors that sound good—pineapple cream, coconut cream, pumpkin when available. I also was thinking to use sugar free pudding mix and cool whip so my diabetic sister would be able to sneak a small serving.

  2. Deni says

    this looks just wonderful and love the recipes with bisquick b/c they have a gluten free bisquick and that makes this recipe great..i’m also diabetic and you could use 2% or even 1% milk and sugarfree puddings and sometimes you could make your own cool-whip…and for the powdersugar not sure yet but i’m going to try to take sugarfree sugar and grind it like you would regular sugar for powdered..so working on it..but it sounds delish,, and I cheat on my diet every now and then cause when u r diabetic and celiac and high colesterol and heart patient and ibs it is so haed to eat anything,,


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>