Pistachio Cake I

4.0
(18)

This is a very good tasting cake, and easy to make.

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4
4
4
Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
Servings:
14
Yield:
1 to 10 - inch bundt cake

Ingredients

  • 1 (3.4 ounce) package instant pistachio pudding mix

  • 1 (18.25 ounce) package white cake mix

  • 5 eggs

  • ½ cup vegetable oil

  • 1 ½ cups water

  • 1 ½ cups milk

  • 2 (1.5 ounce) envelopes instant dessert topping

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

  2. In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.

  3. Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.

  4. To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.

Nutrition Facts (per serving)

328 Calories
17g Fat
39g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 328
% Daily Value *
Total Fat 17g 22%
Saturated Fat 5g 25%
Cholesterol 69mg 23%
Sodium 383mg 17%
Total Carbohydrate 39g 14%
Dietary Fiber 0g 1%
Total Sugars 29g
Protein 5g
Vitamin C 0mg 1%
Calcium 110mg 8%
Iron 1mg 4%
Potassium 114mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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