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Pistachio Pudding Cake

Source of Recipe


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List of Ingredients



• 1 pkg. yellow cake mix
  
• 1 pkg. 4 serving size instant Pistachio pudding mix
  
• 4 eggs
  
• 1 C. water
  
• 1/3 C. sour cream
  
• 1/3 C. oil
  
• 1/2 C. chopped nuts
  






Instructions



1. Combine all ingredients in a large mixer bowl.
   
   
2. Blend well; then beat at medium speed for 2 minutes.
   
   
3. Pour into a greased and floured Bundt pan.
   
   
4. Bake at 350 deg. for 50 - 55 minutes or until cake springs back when lightly pressed.
   
   
5. Cool in pan about 15 minutes.
   
   
6. Remove from pan and finish cooling on rack.
   
   
7. Glaze if desired.
   
   






Final Comments


The other version of this recipe is the same except it uses 3 eggs, 1 C. water, no sour cream and 1/2 C. oil. It was baked in a 13x9 pan for 40 - 45 minutes. Both ways are good.