 | | Directions |
- In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, ginger ale, vanilla and nuts.
- Beat on medium speed for 2 minutes.
- Pour into greased bundt pan.
- Bake the cake at 350° for 50 minutes or until the top springs back when touched with fingertips.
- Let cool in pan for 10 minutes.
- Invert onto a platter.
- Allow it to cool completely.
- To make the frosting, make the pudding as directed on the package but only use 1 1/4 cups of milk.
- Allow the pudding to thicken slightly and then fold in the whipped topping.
- Frost the cake and decorate as desired.
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Prep Time: 10 minutes
Cook Time: 1 hour
Container: Bundt pan
Servings: 10
|  | | Ingredients | | - | | CAKE: |
| - | | 1 package white cake mix |
| - | | 1 small box of instant pistachio pudding mix |
| - | | 3 eggs |
| - | | 1 cup vegetable oil |
| - | | 1 cup ginger ale |
| - | | 1 teaspoon vanilla |
| - | | 2 cups walnuts or almonds - chopped |
| - | | FROSTING: |
| - | | 1 small box of instant pistachio pudding mix |
| - | | 1 1/4 cups milk |
| - | | 1 container of whipped topping or 1 1/2 cups whipped cream |
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