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Ingredients

• ✓ instant dessert topping
• pistachio pudding mix
• white cake mix
• egg
• vegetable oil
• water
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. 2 In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
3. 3 Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
4. 4 To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.

By Cheryl

Ingredients

• ✓ instant dessert topping
• yellow cake mix
• pistachio pudding mix
• vegetable oil
• egg
• carbonated water
• pistachio nut
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. 2 In a medium bowl, stir together the cake mix and 1 package of instant pudding. Add the oil, eggs and club soda, mix well. Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared pan.
3. 3 Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely. In a medium bowl, stir together the instant whipped topping and instant pudding. Add the milk and mix until light and fluffy. Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.

By Cathie Taylor

Ingredients

• ✓ instant dessert topping
• white cake mix
• pistachio pudding mix
• vegetable oil
• carbonated water
• egg
• walnut
• milk
• walnut
• maraschino cherry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
2. 2 Combine the cake mix, 1 box of the instant pistachio pudding, the vegetable oil, club soda, eggs, and 1/2 cup of the chopped walnuts. Stir until just combined and pour into the prepared pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cake cool then frost.
4. 4 To Make Frosting: Beat the milk into the remaining box of pistachio pudding. Prepare topping mix according to package directions. Fold into pudding mixture. Spread over top of cooled cake and sprinkle with walnuts and maraschino cherries.

By Suzanne Stull

Ingredients

• ✓ instant dessert topping
• shortening
• white sugar
• egg white
• vanilla extract
• egg
• all-purpose flour
• baking powder
• salt
• root beer
• applesauce
• root beer

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
2. 2 In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg whites, eggs and vanilla and beat until smooth. Add the flour mixture alternately with the applesauce and 1 1/4 cup root beer Beat well, then spread batter into a 9x13 inch pan.
3. 3 Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
4. 4 To make the frosting: In a large bowl, combine the instant dessert topping with 1 cup chilled root beer. whip until fluffy then spread on cooled cake.

By Rhonda