This cake uses yellow cake mix, instant pistachio pudding and it’s covered with a pistachio flavored whipped topping.
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
- ½ cup chopped pistachio nuts
- 1 (1.5 ounce) envelope instant dessert topping
- 1 ½ cups milk
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
Step 2
In a medium bowl, stir together the cake mix and 1 package of instant pudding. Add the oil, eggs and club soda, mix well. Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared pan.
Step 3
Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely. In a medium bowl, stir together the instant whipped topping and instant pudding. Add the milk and mix until light and fluffy. Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 14 | |
Calories 425 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat5g | 24% |
Cholesterol43mg | 14% |
Sodium487mg | 21% |
Total Carbohydrate46g | 17% |
Dietary Fiber1g | 3% |
Total Sugars29g | |
Protein5g | |
Vitamin C0mg | 1% |
Calcium92mg | 7% |
Iron1mg | 6% |
Potassium137mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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