Originally Published: November 6, 1975
Yield: 1 bundt cake
Ingredients for cake:
- 1 box white cake mix
- 2 boxes instant pistachio pudding
- 5 eggs
- 1/2 cup water
- 1/2 cup oil
- 1/2 cup milk
- 3/4 cup chopped nuts
Ingredients for icing:
- 1 box instant pistachio pudding
- 1 cup milk
- 9 oz. carton whipped topping
Directions:
- For the cake: Mix all ingredients, add nuts last. Bake in well greased and floured bundt pan 50 minutes at 350°F. Let cool 1 hour, then invert on pie plate.
- For the icing: Mix pudding and milk, add whipped topping. Whip 10 minutes on high speed. Can then refrigerate and top as served or spread on cake and refrigerate. Garnish with ground nuts.
Note: This cake may also be made as a layer cake with the icing used as the filling and icing. You will want to double the icing recipe to make enough for a layered cake.
