Pistachio Pudding Bundt Cake Recipe

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

Preparation

Step 1

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.