Pistachio Cake I Recipe

Recipesfull introduces to you: Popular Recipes. (Pistachio Cake I Recipe). This is a very good tasting cake, and easy to make.

Brief

Prep 30 mins

Cook: 1hr

Total: 1hr30 mins

Servings: 14

Yield: 1 - 10 inch bundt cake

Pistachio Cake I Recipe

Ingredients

1 (3.4 ounce) package instant pistachio pudding mix

1 (18.25 ounce) package white cake mix

5 eggs

½ cup vegetable oil

1 ½ cups water

1 ½ cups milk

2 (1.5 ounce) envelopes instant dessert topping

Dessert

Directions

Step 1

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

Step 2

In a large bowl mix together cake mix 1 package pudding water eggs and oil. Pour into a greased and floured Bundt pan.

Step 3

Bake at 350 degrees F (175) degrees C for 45 minutes or until done. Allow to cool.

Step 4

To Make Frosting: In a mixing bowl combine 1 package instant pudding milk and instant whipped topping mix. Beat until thick and spread on the cooled cake.

Nutritional Information

Pistachio Cake I Recipe

Servings Per Recipe:14

Calories: 328.4

% Daily Value *

Protein: 5g 10%

Carbohydrates: 39.2g 13%

Dietary Fiber: 0.3g 1%

Sugars: 29.3g

Fat: 17g 26%

Saturated Fat: 4.9g 24%

Cholesterol: 69mg 23%

Vitamin A Iu: 125.3IU 3%

Niacin Equivalents: 1.7mg 13%

Vitamin C: 0.1mg

Folate: 42.9mcg 11%

Calcium: 110.1mg 11%

Iron: 0.8mg 5%

Magnesium: 9.2mg 3%

Potassium: 114.1mg 3%

Sodium: 383.1mg 15%

Thiamin: 0.1mg 11%

Calories From Fat: 153.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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