Pistachio Pudding Cake
When I was little my Mom would make my friends and I Pistachio Pudding Cake. We used to giggle because the cake is Grinch green, we loved it though because it was delicious. Also known as a Watergate Cake, it calls for quite a bit of pre-packaged ingredients so it is definietly fast to make but not exactly from scratch. I promise you won't regret trying this delicious recipe the next time you are in a pinch and need to throw something together for the school bake sale. From my kitchen to yours:
Pistachio Pudding Cake
Ingredients:
Cake:
1 pkg white cake mix
1 pkg instant pistachio pudding
3 eggs
1 cup oil
1 cup 7-up
Icing:
2 cups heavy whipping cream
1/2 pkg instant pistachio pudding
Directions:
1. Preheat oven to 350 degrees and line cake pan(s). Makes a 9x13 inch sheet cake, 10 inch bundt cake, 2 thin 9 inch rounds, or 1 ½ dozen cupcakes.
2. In a large bowl, beat together eggs, oil, and 7-up.
3. In a separate bowl, whisk together cake mix and instant pudding mix.
4. Mix dry ingredients into wet.
5. Pour batter into the prepared pan(s) and bake for 50-60 minutes or until a cake tester comes out clean. If making cupcakes fill cups ⅓ full.
6. While the cake cooks beat whipping cream and pudding mix until stiff peaks form. Store in fridge until cake is completely cooled.
7. Once cake is completely cooled ice and sprinkle chopped nuts over the top.
**Store cake in the fridge
