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Pistachio Cake I

  • 1serving
  • 60minutes
  • 330calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (3.4 ounce) package instant pistachio pudding mix

  2. 1 (18 1/4 ounce) package white cake mix

  3. 5 eggs

  4. 1/2 cup vegetable oil

  5. 1 1/2 cups water

  6. 1 1/2 cups milk

  7. 2 (1 1/2 ounce) envelopes instant dessert topping

Instructions Jump to Ingredients ↑

  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.

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