Pistachio Cake I

Name: Pistachio Cake I recipe
Prep time: 30 min
Cook time: 1 h
Yield: 1 - 10 inch bundt cake
Cuisine: Global
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

by Célia Mercier 1 year ago

3.6 (9)

1 hour

328.4 kcal

39.2 g carbs

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Description

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

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

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 Facts

serving: 1 - 10 inch bundt cake

calories: 328.4 kcal

carbohydrates: 39.2 g

protein: 5 g

saturated fat: 4.9 g

cholesterol: 69 mg

sodium: 383.1 mg

fiber: 0.3 g

sugar: 29.3 g