Who doesn't like pistachios... and cake? This is an easy cake to make using a box mix and store bought buttercream frosting. And since pistachios are healthy, this cake can't be all bad.

Step 1: Ingredients You Will Need

For the cake:

2 packages of yellow cake mix

2 packages (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding

8 eggs

2-1/2 cups of water

1/2 cup of oil

1 teaspoon almond extract

14 drops of green food coloring

For the frosting:

1 quart tub of buttercream frosting.

I purchased ready made buttercream frosting from the bakery department at my local grocery store. You can find buttercream frosting recipes online, but for the sake of time I chose to use ready made frosting.

For the topping:

8 ounce bag of unsalted Pistachios in the shell

Pan prep:

flour

shortening

Step 2: Materials Needed

large mixing bowl

two 8" cake round cake pans

mixer

colander

parchment paper (optional)

flour (to prep the pans)

shortening (to prep the pans)

paper towels

measuring cups and measuring spoons

chopping knife

cutting board

spatula or tool to spread frosting

pastry bag and decorating tip

large cup

quart sized plastic container with lid

large knife or cake leveler (to trim tops of cake)

10" cake plate or large cake turntable tray

Step 3: Prepare the Pans

Get two 8" pans ready.

Using a little shortening on a piece of paper towel, grease the pans.

Drop a spoon of flour in each pan and work it around in the pan by turning the pans.

Dump out the excess flour from each pan.

Optional:

Lay some parchment paper on the counter and trace the pan bottoms. Cut out the round sections and lay one in the bottom of each pan. This will help keep the cake from sticking to the bottom of the pan.

Step 4: Preheat the Oven

Preheat the oven to 350 degrees F.

Step 5: Mix the Batter and Bake

Mix the following ingredients in a large bowl:

2 packages of yellow cake mix

2 packages (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding

8 eggs

2-1/2 cups water

1/2 cup of oil

1 teaspoon almond extract

14 drops of green food coloring

Pour batter into pans

Pour batter into two pans, stopping about 3/4" from top of pans

Bake

Place both pans on center rack of oven and bake for 50-55 minutes or until a toothpick inserted into the center of each cake comes out clean.

Step 6: Prepare the Pistachios

Shell the pistachios.

Put the pistachios in a plastic container, put the lid on and shake them - a lot! This will get rid of most of the remaining skins. Dump the nuts in a colander and let the skins/debris fall into a paper towel. You might have to repeat that step a couple of times to get all the skins off. The nuts are now ready to chop.

Chop the nuts into small pieces and place them in a bowl for later.

Step 7: Remove Cakes From Oven, Let Cool and Cut the Top Off

Remove the cakes from the oven when the are done.

Let cool.

When both have cooled, cut the tops off. I used a large knife and use the tops of the pans as a guide.

Step 8: Crumb Coat

Place a small blob of frosting in the center of the cake plate or turntable. This is going to help keep the cake from moving around when you are decorating it.

Remove one of the cakes from the pan. Peel off the parchment paper (if you used parchment paper). Place the cake in the center of the plate or turntable.

Apply a generous layer of buttercream frosting to the top of the cake.

Place the second cake on top of the first cake. Remove the parchment paper.

Apply the crumb coat layer of frosting:

Lightly frost the entire cake. The cake will have crumbs showing in the frosting. Don't worry! You won't see the crumbs when you are done.

Place the cake in the refrigerator for about an hour.

Step 9: Assemble the Pastry Bag and Fill With Frosting

Assemble the pastry bag and fill with frosting.

After you assemble and fill the bag with frosting, it is a good idea to purge any air from the bag of frosting. Purge air from the bag by squeezing some frosting onto a plate or dish.

Step 10: Final Frosting and Decorating

Remove the cake from the refrigerator.

Using a large knife, spatula or frosting tool, apply room temperature frosting to the top and sides. Be sure to use enough to cover the crumb coat thoroughly.

Using the pastry bag, apply a border to the bottom and top.

Sprinkle the pistachios on top of the cake, starting on the outside edges and working toward the center.