A recipe from my sister Denise Veiga. She has taken this cake to many family & friend gatherings over the years and it is always a crowd pleasure.  I made it a few times lately and it got rave reviews.  When I make it, I have to cut it in half and give half to someone else or I will eat the whole thing.  It feels so light that it is easy to eat a lot and not feel full.  YUM...

                        CAKE RECIPE

A Tube Pan is like a bunt cake pan with the hole in the middle except the bunt cake pan is fluted. Try google for Tube Pan


1              Box Duncan Hines Moist Deluxe Classic Yellow 

            Cake   Mix

     1          3.5 oz Package Pistachio Instant Pudding

     4          Eggs

     1          Cup Club Soda

     ½         Cup Oil

Mix ingredients for about three minutes.  Pour mixture into greased and floured Tube Pan.

Bake in a preheated 350 degree oven for 35-40 minutes

Test it for doneness by inserting a toothpick. It is done when the toothpick is clean when removed.

Cake must cool completely before icing. I learned that the hardway. Turn the tube pan over and tap the top and sides to loosen the cake on to the cake plate


                      Make the icing after the cake cools.

1       3.5 oz  Package Pistachio Instant Pudding  

1       12 oz Tub Whipped Cream  (a little more is ok too)             1  Pint Heavy Whipping Crèam


Beat the heavy whipping crèam until thick.  Fold in pudding and cool whip a little each time till smooth and fluffy.


Fill the center hole of the cake completely with the icing mixture and spread the rest on the top and sides of the cake.  It should look fluffy.


Crush some pistachio nuts and toss on top and sides of cake.  I put the nuts in a paper bag to crush them because I don't want crushed plastic bag in my food.  I found a pasta cheese shaker works well when tossing nuts on top and sides of the cake.

It is easy to make so give it a try and let me know how you like it.


leslie edwards

sells real estate


RE/MAX  Around Atlanta



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