Pistachio Nut Cake II

Name: Pistachio Nut Cake II
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters carbonated water; 43 grams envelope instant dessert topping; 3 eggs; 193 grams packages instant pistachio pudding mix; 355 milliliters milk; 118 milliliters chopped pistachio nuts; 237 milliliters vegetable oil; 517 grams package yellow cake mix

You can never have too many dessert recipes, so give Pistachio Nut Cake II a try. This recipe serves 10. One portion of this dish contains roughly 6g of protein, 9g of fat, and a total of 364 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. If you have carbonated water, instant dessert topping, pistachio nuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

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

Ingredients you will need

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Oven

In a medium bowl, stir together the cake mix and 1 package of instant pudding.

Ingredients you will need

Cake Mix

Equipment you will use

Bowl

Add the oil, eggs and club soda, mix well. Fold in the chopped nuts, reserving some for garnish if desired.

Ingredients you will need

Sparkling Water

Egg

Nuts

Cooking Oil

Pour into the prepared pan.

Equipment you will use

Frying Pan

Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely. In a medium bowl, stir together the instant whipped topping and instant pudding.

Ingredients you will need

Pudding Mix

Whipped Topping