April 10, 2019

Pistachio Pudding Cake

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

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.