Ingredients
Scale
- 1 box white cake mix
- 1 box instant pistachio pudding
- 1 cup club soda (or 7 Up)
- 3/4 cup vegetable oil
- 3 eggs
- 1 cup sweetened flaked coconut
- 1/2 cup chopped pecans
- For frosting: 1 box instant pistachio pudding, 1/2 cup whole milk, and whipped topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cake mix and pistachio pudding.
- Add club soda, vegetable oil, and eggs; beat on medium speed for about 2 minutes until well combined.
- Gently fold in sweetened flaked coconut and chopped pecans.
- Pour batter into a greased 9×13-inch baking pan and bake for 30-32 minutes until a toothpick comes out clean.
- Allow the cake to cool completely in the pan before preparing the frosting.
- In a separate bowl, whisk together another box of pistachio pudding with whole milk until smooth; fold in whipped topping.
- Frost the cooled cake and garnish with additional coconut and maraschino cherries before serving.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg