Pistachio Pudding Bundt Cake

Photo by Cindy Q.
Adapted from reciperoost.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from reciperoost.com

Ingredients

  • 1

    Box Duncan Hines Yellow Cake Mix

  • 1

    Cup McKesson Vegetable Oil

  • 1

    (4 oz.) Package Jell-O Instant Pistachio Pudding Mix

  • 3

    Large Eggs

  • 1

    Cup Canada Dry Club Soda

  • 1/2

    Cup Fisher’s Chopped Walnuts or Pistachios

  • 1/2

    Cup Milk, cold

  • 1

    (4 oz.) Package Jell-O Instant Pudding Mix

  • 1

    (8 oz.) Container Extra Creamy Cool Whip

Directions

Pistachio Pudding Cake: Preheat oven to 350 degrees. Spray a 12 cup bundt pan with cooking spray. Mix all of the ingredients with electric mixer on medium speed until very smooth. Bake 45 to 50 minutes (test for doneness with a toothpick). Remove from oven and cool in pan for 10 minutes. Remove from pan and cool completely before frosting. Top with icing. Garnish with nuts and cherries. Pistachio Whipped Icing: Mix together the milk and pistachio pudding. Once combined, quickly fold in the cool whip with a rubber spatula. Spread on the cooled cake immediately.

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