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Pistachio Nut Cake II
Pistachio Nut Cake II
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Pistachio delight cake made with yellow cake mix, pistachio pudding, and topped with fluffy pistachio whipped cream.
Ingredients:
  • 1 (18.25 ounce) package yellow cake mix
  • 2 (3.4 ounce) packages instant pistachio pudding mix
  • 1 cup vegetable oil
  • 3 eggs
  • 1 cup carbonated water
  • 0.5 cup chopped pistachio nuts
  • 1 (1.5 ounce) envelope instant dessert topping
  • 1.5 cups milk
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease and flour a 10-inch Bundt pan.
  • Combine cake mix and one package of instant pudding in a medium bowl. Mix in oil, eggs, and club soda until well combined. Fold in chopped nuts, setting some aside for topping if preferred. Transfer the mixture to the prepared pan.
  • In a preheated oven, bake the cake for 50 to 60 minutes until it springs back when lightly touched. Let it cool for 10 minutes in the pan, then invert onto a wire rack to cool completely. In a medium bowl, combine instant whipped topping and instant pudding, add milk, and mix until fluffy. Slice the cooled cake into layers, fill and frost, including the center hole. Optionally, garnish with nuts. Chill before serving.

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