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Pistachio Upside Down Cake Recipe

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This recipe for Pistachio Upside Down Cake is from The Knight Family Cookbook by Kim, Kelly, Kerry, Kristy and Kirby, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. yellow cake mix
2 pkgs. pistachio pudding mix
4 eggs
3/4 c. oil
3/4 c. water
1 tub Cool Whip
Milk
Directions:
Directions:
Grease a standard Bundt pan. Preheat the oven to 350º.
Combine the cake mix and one of the pudding mixes. Make a "well" and drop in the eggs; then add the water and oil. Beat well. Bake for 40-45 minutes (top should be golden brown).

Combine one standard carton of Cool Whip with a box of pistachio pudding mix. Add enough milk to make it smooth. When the cake is baked and cooled, spread the mixture all over the cake. Keep it in the fridge until ready to serve.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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