Pistachio Pudding Bundt Cake
By peridot728
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4.7/5
(10 Votes)
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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
Details
Adapted from reciperoost.com
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.
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