Mrs. D's Pistachio Bundt Cake


  • 1 box of white cake mix
  • 1 cup of water
  • 2 (3.4 ounces each) Pistachio Instant Pudding mix
  • 1/2 cup of oil (canola or vegetable)
  • 5 large eggs
  • Powdered sugar to sprinkle on top


Preheat oven to 350 degrees F.  Spray a bundt cake pan with non-stick cooking spray, making sure it is coated well.

In a large mixing bowl, beat the first four ingredients together, then add one egg at a time, beating into the mix. Mix for 2 minutes.

Pour batter into prepared bundt pan. Bake on middle rack of oven for 55-60 minutes (adjust baking time according to how fast/slow your oven bakes). Check center of cake with a toothpick to make sure it comes out clean. Remove from oven and cool in pan for 10-15 minutes, then transfer  to a cooling rack and allow to cool completely. Last, dust with powdered sugar, slice, serve, enjoy!


Optional Dream Whip Frosting Recipe (use in place of powdered sugar)

  • 2 envelops Dream Whip
  • 1 (3.4 ounce) package pistachio instant pudding mix
  • 1 1/4 cups cold milk


Pour all of the ingredients in a large bowl and whip until stiff peaks form. Frost cake and refrigerate.