Pistachio Cake I recipe

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Ingredients

1 (3.4 ounce) package instant pistachio pudding mix
1 (18.25 ounce) package white cake mix
5 eggs
½ cup vegetable oil
1 ½ cups water
1 ½ cups milk
2 (1.5 ounce) envelopes instant dessert topping

Nutrition Info

328.4 calories
carbohydrate: 39.2 g
cholesterol: 69 mg
fat: 17 g
fiber: 0.3 g
protein: 5 g
saturatedFat: 4.9 g
servingSize: -
sodium: 383.1 mg
sugar: 29.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 10 inch bundt cake

Recipe Note

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

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