Pistachio Cake I

Pistachio Cake I

by Célia Mercier 1 year ago
3.6 (9)
1 hour
328.4 kcal
39.2 g carbs
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. 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 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. 3. Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
  4. 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