Pistachio Cake I

This is a very good tasting cake, and easy to make.

Original recipe makes 1 – 10 inch bundt cake

Ingredients

1 (3.4 ounce) package instant pistachio pudding mix
1 (18.25 ounce) package white cake mix
5 eggs
1/2 cup vegetable oil
1 1/2 cups water
1 1/2 cups milk
2 (1.5 ounce) envelopes instant dessert topping

  • PREP

    30 mins

  • COOK

    1 hr

  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
  3. Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
  4. To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.

Nutrition

Calories: 328 kcal
Carbohydrates: 39.2 g
Cholesterol: 78 mg
Fat: 17 g
Fiber: 0.3 g
Protein: 5 g
Sodium: 383 mg

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