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Cindy's Pistachio Cake
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Cindy's Pistachio Cake

3 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Cake:
1 box white cake mix
2 boxes pistachio instant pudding
5 eggs
1/2 cup water
1/2 cup milk
1/2 cup vegetable oil
Icing:
1 box pistachio instant pudding
1/2 cup milk
1 large container whipped topping
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Let's Make It
1
Cake:
2
Combine all ingredients and blend on low speed for 1 minute then blend at high speed for 2 minutes. Pour into a greased and floured tube pan or fluted tube pan.
3
Bake for 1 hour at 325 degrees F. Do not open oven during baking. Cake is done when a wooden toothpick is inserted and comes out clean. Let cool on rack for 15 minutes then remove from pan and let cool for 2 hours on rack before icing.
4
Icing:
5
Blend pudding and milk together (mixture will be thick). Pour whipped topping into separate mixing bowl. Add pudding mixture while blending on high speed and blend until fully incorporated.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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