1 box yellow cake mix

4 eggs

2 boxes instant pistachio pudding

¼ cup vegetable oil

1 cup baking soda

1 lb white pistachio nuts (shelled), lightly toasted and crushed

1-½ cup milk

1 tablespoon powdered whipping cream



  1. Mix in bowl the cake mix, eggs, baking soda, 1 box of pudding, oil and ½ cup of nuts.
  2. Mix well and bake in a greased and floured bundt or cake pan for 45 minutes at 325F.
  3. Cake is done when a long toothpick comes out clean.
  4. Cool in pan on a rack for 10 minutes.
  5. When cool, place cake on serving plate and cover with the icing below.



  1. Mix 1-1/2 cups of milk, with instant whipped topping, and 1 box of instant pistachio pudding.
  2. Mix on low to combine and then on high for 4-5 minutes.
  3. Fold in nuts and spread on cooled cake.