I have a sweet tooth. A pretty big (and surprisingly uncavitied) one. This is my all-time favorite cake. My great-uncle made it for my family about 7 years ago when we were still having family dinners at his house. When I went to Germany, it was a cake that I wanted to bake for a church get-together and everyone enjoyed it. It takes about 10 minutes to prepare and then an hour to bake!
Pistachio Cake
1 package (18 1/4 oz) yellow cake mix
3 packages (3-4 oz) instant pudding-Pistachio flavor
1 Cup Water
1 Cup Vegetable Oil
4 Eggs
Combine ingredients in mixing bowl. Beat at low speed for 1 minute. Pour into greased 9 inch fluted (Bundt) pan. Bake at 350 degrees for 60-70 or until toothpick inserted near center comes out clean.
Cool 10 minutes before removing from pan to a wire rack to cool completely. Drizzle glaze over cake.
Glaze (Optional)
1 Cup Powdered Sugar
1 teaspoon Butter or Margarine
2-3 Tablespoons Milk
Pistachio Cake
1 package (18 1/4 oz) yellow cake mix
3 packages (3-4 oz) instant pudding-Pistachio flavor
1 Cup Water
1 Cup Vegetable Oil
4 Eggs
Combine ingredients in mixing bowl. Beat at low speed for 1 minute. Pour into greased 9 inch fluted (Bundt) pan. Bake at 350 degrees for 60-70 or until toothpick inserted near center comes out clean.
Cool 10 minutes before removing from pan to a wire rack to cool completely. Drizzle glaze over cake.
Glaze (Optional)
1 Cup Powdered Sugar
1 teaspoon Butter or Margarine
2-3 Tablespoons Milk