April 10, 2019
Pistachio Pudding Cake
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1 Box of yellow cake mix 1 package of instant pistachio pudding mix 4 large eggs 1 cup of club soda 1/2 cup of canola oil 1/2 cup of chopped walnuts/ pecans ICING: 1 Cup of cold heavy whipping cream 3/4 a cup of cold 2% milk 1 package of instant pistachio pudding mix 2 tsp. confectioners sugar 1/2 Cup of chopped walnuts/pecans | |
 | In a large bowl, combine the cake mix, pudding mix, eggs, soda, and oil; beat on low for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts/pecans. Pour into a greased and floured 10 inch bundt pan. Bake at 350F for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a large bowl, beat the cream, milk, pudding mix, and confectioners sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts/pecans. Refrigerate until serving. |
