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Pistachio Bundt Cake

recipe at a glance
Rating: 5/5
1 review

ready in: 1-2 hrs
serves/makes:   16

recipe id: 59602

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1 package (18.25 ounce size) yellow cake mix
3 packages (3.4 ounce size) instant pistachio pudding mix
1 cup vegetable oil
4 eggs


1 cup powdered sugar
1 tablespoon butter or margarine, softened
2 1/2 tablespoons milk


In a mixing bowl, combine dry cake and pudding mix, water, oil, and eggs. Beat on low speed for 1 minute.

Pour into greased 9" fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the glaze ingredients; drizzle over cake.

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381 calories, 20 grams fat, 49 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at


ingredients show no water being used.directions say water but no amount...I used about one cup of water....still it didn't have the right texture after it baked.

Guest at


Why don't you put the water in the receipe as i didn't see anything about how much water to put in this cake and as i'm about to make it it says to add water but how much.Please let me know or do the receipe over.Thank you

Guest at

REVIEW: 5 star recipe rating
The amount of water is missing from your recipe. I checked another site and used 1 cup water and 3/4 cup vegetable oil. It was wonderful.

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