This bundt cake recipe is perfect for every occasion. It looks elegant that you can serve this as your main dessert during a formal dinner. But it’s also simple and homey that you can serve this during afternoon tea and coffee with friends. My friends are crazy over this because they are also nut lovers. Although I am quite sure that even those who are not too fond of nuts will fall in love with this simple but sinful cake recipe.
Check out what our friends from Allrecipes have to say about this recipe:
This pastel-green, easy-to-make cake is super moist with a light, creamy frosting that is perfect for any holiday like Christmas, St. Patrick’s Day, Easter, etc. This cake and the yummy frosting can be adapted with almost any flavor pudding. Experiment away!
When I saw pistachio on the title, I already knew that I and my husband will be doomed. This is another cake recipe that we will be addicted to because of the nuts. We adore anything with nuts; and if you are like us, then this recipe is for you!
Ingredients
Cake:
1 (15.25 ounce) package Duncan Hines yellow cake mix
1 cup Wesson vegetable oil
1 cup club soda
3 eggs
1 (3 ounce) package instant Jello pistachio pudding mix
Frosting:
1 1/2 cups milk
1 (3 ounce) package instant pistachio pudding mix
1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt(R)).
Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.
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Quick Tip: This cake can be made ahead and frozen.
Thanks again to Allrecipes for this amazing recipe.
