Yummy sweet-savory balsamic glaze on pork tenderloin.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 14 |
| Yield: | 1 to 10 – inch bundt cake |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 2 (3.4 ounce) packages instant pistachio pudding mix
- 1 cup vegetable oil
- 3 eggs
- 1 cup carbonated water
- ½ cup chopped pistachio nuts
- 1 (1.5 ounce) envelope instant dessert topping
- 1 ½ cups milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a medium bowl, stir together the cake mix and 1 package of instant pudding. Add the oil, eggs and club soda, mix well. Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared 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. Add the milk and mix until light and fluffy. Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.
Nutrition Facts
| Calories | 425 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 487 mg |
| Sugars | 29 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I embellished a little bit. Extra nuts, added home made whip cream to the icing and I filled the center of the bunt with the plain whip cream and made florets on top.
Why slice the cake? If your going to slice why a bundt pan? This was a complete failure for me. It tasted like a basic yellow cake.
I found the icing to be too sweet as well. The 2nd time I made it I used layer cake pans. I decided to use Cool whip to icing it and refrigerated it. When I was ready to serve, I squeezed magic shell around the edge of the cake, letting it run a little down the side. After slicing, you can drizzle a little on the slice, or if concerned about the oils in Magic shell, use chocolate syrup. I think it keeps the flavor of Cathie’s cake, but tones down the over sweetness.
It was as I remembered,my mother use to make this when we were young and as I started a family and now have my Grand daughter in the kitchen with me at nine, a fun cake to do together,Every Ingredient was on target except for the soda water,mom always used a lemon lime soda as I do now, such as sprite to adds a tad of citrus to it and a white cake instead of yellow and also 1 small package of the pudding also in the cake..Full of Flavor and a family Favorite…
Delicious! So moist and flavorful. The only 2 things I changed was I used white cake mix and coconut oil.
I’ve made this cake many times for my son who’s birthday is on March 17th. It always turns out good. I use a sprite or 7up instead of club soda. I also use cool whip instead of the instant whipped topping.
I followed the recipe exactly but, unfortunately, I thought this cake was mediocre. It tasted very fake and processed, and didn’t have as much pistachio flavor as I would have expected using a total of 2 boxes of pudding mix. I served it for St. Patrick’s Day, most people thought it was okay, but I ended up throwing about a third of it away.
Reminds me of the cake my mother used to make me! Very delicate crumb; I baked it in two 8″ layers and it was tricky keeping the layers together. I’m sure as a bundt cake it’s perfect! Will make it again.
Just tastes like any old cake mix.
Add 3 boxes of pudding butter pecan cake mix
I made this cake this weekend for a get together and it was a hit. It was wonderful in a very understated way. When you ate it, you realized it was good and light, super moist but you didn’t want to smear it all over yourself – not that good. BUT both me and my husband, after leaving the cake at a friends house kept thinking about and craving this cake – it’s special that way.
There wasn’t enough genuine pistachio flavor for me because I only used the pudding mix and no actual nuts in the cake. People are really surprised by the flavor choice, but pleasantly so. Extremely easy to make, and a great idea that I might apply to other cake mixes with different pudding flavors.
Great cake, very moist! The frosting was too sweet for me. The middle layer was not needed. I also made this cake and substituted the pistachio pudding for banana pudding and drizzled chocolate frosting. It was delicious!
My family just loved this cake!!!
My Mother in Law used to make this cake for my husband as child for his birthday every year. She passed away a few years ago and took her recipe to the grave with her. I decided to surprise him this year and used this recipe… he loved it! It was just like mom used to make! Thank you.