Pistachio Pudding Cake - Version 1

This pistachio pudding cake is another one that ranks high on My Sweetie's list. It is so moist and favorable that you will want to have more than one piece. It is a very simple cake to make.

SWEETIE'S SUGGESTION: Go ahead and get your eggs out of the refrigerator and let them set out at least 20 minutes before you start to make your cake.

Here are a couple of reasons why:

Here are the ingredients you need:

• 1 box white cake mix
• 1 1/2 tsp. almond extract
• 1 package 3 5/8 oz. Pistachio Instant Pudding Mix
• 3/4 cup water
• 3/4 cup vegetable oil
• 4 whole eggs

Okay. Do you have your ingredients out on your counter or wherever you are going to mix up the cake? Also, get out your mixer. It is not absolutely necessary. It is, however, easier to use than beat your cake mix by hand.

Go ahead and measure the almond extract and vegetable oil.

Set oven at 350 degrees. Grease and flour a 10 inch tube cake pan or bundt pan.

Blend all ingredients in a large bowl. Beat for 4 minutes at medium speed with mixer or 600 strokes by hand. Bake 45 to 55 minutes.

Dust with confectioners sugar when cake is out of oven.

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Pistachio Pudding Cake – Version 2

• 1 box yellow cake mix
• 3 eggs
• 1 package pistachio instant pudding
• 1 cup 7-Up
• 1/2 cup nuts
• 1 cup oil

Preheat your oven to 350 degrees F and grease a 9x13 pan.

Mix all the ingredients together, pour into the pan and bake for 40 minutes. After the cake has cooled completely, spread on pistachio pudding topping.

Pistachio Pudding Topping

• 2 envelopes dream whip
• 1 package pistachio instant pudding
• 1 1/2 cups milk

Whip all three ingredients together until thick. Spread on the cooled cake. Place in the refrigerator to set.