Pistachio Cake

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Recipe by South Your Mouth

Pistachio Cake

For the cake:

1 box white cake mix

1 small box instant pistachio pudding

1 cup vegetable oil

3 eggs

1 cup club soda

1/2 cup finely chopped pecans or pistachios


For the frosting:

2 envelopes Dream Whip whipped topping mix

1 small box instant pistachio pudding

1 1/2 cups milk

1/4 cup finely chopped pecans or pistachios


To prepare the cake:

Combine all ingredients and mix at medium speed with an electric mixer for 3 minutes. Pour batter into a greased and floured bundt pan and bake at 350 degrees for 40-45 minutes or until toothpick inserted in the middle comes out clean. Cool for 10 minutes in the pan then turn out onto a serving plate. Cool cake completely.


To prepare the frosting:

Combine Dream Whip with pudding mix in a medium-sized mixing bowl. Slowly add milk and beat with an electric mixer on low speed until combined. Increase mixer speed to high and beat frosting for 4-6 minutes or until soft peaks form. Spread frosting evenly over cooled cake. Garnish with finely chopped pecans or pistachios. Refrigerate cake until ready to serve.