Easy Pistachio Bundt Cake

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 box Pillsbury classic white cake mix
  • 1 can Pillsbury classic white frosting
  • 1 box Pistachio instant pudding mix

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 1 Pistachios

• Liquids

  • 1 cup Water

Found on motherthyme.com

Description

Ingredients

• 1 box Pillsbury™ Classic White cake mix
• 1 box (3.4 ounce) pistachio instant pudding mix
• 1 cup water
• ½ cup vegetable oil
• 3 large eggs
• 1 can Pillsbury™ Classic White frosting
• Chopped pistachios for garnish, optional

Directions

• Preheat oven to 350 degrees.
• Spray a bundt pan with cooking spray if needed and set aside.
• In a large bowl mix together cake mix and pudding mix.
• Stir in water, vegetable oil and eggs until batter is smooth.
• Pour into bundt pan and bake for 39-43 minutes until toothpick inserted into the center of the cake comes out clean.
• Cool cake completely.
• Carefully turn cake over onto serving plate.
• Remove top and foil from frosting and microwave in 15 second intervals until frosting is pourable but not hot.
• Drizzle frosting over cake and sprinkle with chopped pistachios.
• Set aside until frosting is firm.