Pistachio Cake I

Pistachio Cake I

18

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

Ingredients

1 h 30 m {{adjustedServings}} servings 328 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

18
  1. 18 Ratings

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This is the recipe off of the Betty Crocker yellow cake mix box. It's for a yellow pound cake, but works well with any instant pudding flavor. I make this pistachio every year for my dad's bir...

I have a couple of suggestions...not that the recipe isn't great they way it is..but I baked as it then sliced the cake in three layers - and iced in between the layers rather than only on the o...

Great Recipe! Just keep in mind that 1 box of vanilla pudding mix was left off the ingredient list(for the frosting)! Makes a beautiful Christmas cake with the white frosting and Christmas sprin...