Pistachio Bundt Cake

   

Ingredients  

Cake:

1 box white cake mix

 1 cup water

 2 boxes (3.4 ounces each) Pistachio Instant Pudding mix

 ½ cup canola or vegetable oil

 5 large eggs

 powdered sugar to sprinkle on top

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

2 envelopes Dream Whip

1 (3.4 ounce) package pistachio instant pudding mix

 1 ¼ cups cold milk

 

 Instructions

 Cake:

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

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