Ingredients
Scale
- 1 (16.25-ounce) box white cake mix
- 1 (3.4-ounce) box instant pistachio pudding
- 1 cup lemon-lime soda (like 7 Up)
- 3/4 cup vegetable oil
- 3 eggs
- 1 cup sweetened flaked coconut
- 1/2 cup chopped pecans
- 1 (3.4-ounce) box instant pistachio pudding for frosting
- 1/2 cup whole milk
- 1 (8-ounce) container frozen whipped topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the white cake mix and instant pistachio pudding. Add the lemon-lime soda, vegetable oil, and eggs, mixing with an electric mixer on medium speed for about 2 minutes.
- Gently fold in the sweetened flaked coconut and chopped pecans until evenly distributed.
- Pour the batter into a greased 9×13 inch baking pan and bake for approximately 32 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
- For frosting, whisk together the second box of instant pistachio pudding with whole milk until thickened, then fold in the whipped topping until smooth.
- Frost the cooled cake and garnish with additional coconut and maraschino cherries before serving.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 95g)
- Calories: 280
- Sugar: 26g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg