Pistachio Pudding Cake

This dessert is made with packaged white cake mix and instant pistachio pudding/pie filling. A bit of convenience mixed with your own homemade style!
  • 1 (15.25 oz) package white cake mix
  • 2 (4 serving size) packages instant pistachio pudding and pie filling
  • 1/2 cup milk
  • 1/2 cup olive oil
  • 1/2 cup water
  • 2 eggs
  • 2 egg whites
  • Nonstick cooking spray
  • 1-1/4 cup heavy cream
  • 1/2 cup milk
  • 1 (4 serving size) package instant pistachio pudding and pie filling
  • 1/4 cup chopped pistachio nuts (optional)
  • Measuring cups
  • Measuring spoons
  • 9 x 13 cake pan or 2 (9 inch) round cake pans
  • Electric Mixer
  • Large bowl
  • Medium metal bowl
1.  Preheat oven 350°.  Coat pan/s with nonstick cooking spray.  With mixer, beat cake mix, pudding, milk, oil, and water until smooth.  Beat in eggs and whites until well combined.  Pour into cake pan/s.  Bake cake according to pan size listed on the back of cake box instructions.  Let cake cool completely.
2.  While cake is cooling, clean and dry electric beaters.  Place beaters in freezer along with metal bowl.  When ready to make frosting use chilled beaters and bowl.  Beat all ingredients, except nuts, on high until soft peaks form.  Frost cake and garnish with pistachios.  Refrigerate until ready to serve.

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