Prep 15m Cook 45m Inactive 1h

Ingredients

Cake

• 1 (14.25 oz) box white cake mix
• 2 (3.4 oz) instant pistachio pudding mixes
• 1/2 cup vegetable oil
• 1/2 cup whole milk
• 1/2 cup water
• 5 eggs

Frosting

• 1 (3.5 oz) instant pistachio pudding mix
• 1 ½ cups whole milk
• 1 (8 oz) cool whip, thawed

Instructions

Cake
Preheat oven to 350 degrees F and thoroughly grease a 12-cup bundt pan.
In a large bowl, combine cake mix, 2 pudding mixes, oil, water, and milk. Mix until just incorporated.
Add eggs to mixture one at a time, then mix for 1-2 minutes until batter is light and airy.
Transfer batter to the prepared pan and bake for 45-50 minutes or until an inserted toothpick comes out clean
Allow cake to cool for about 10 minutes, then loosen sides and invert onto a serving plate. Prepare frosting as cake cools.
Frosting
In a large bowl, combine 1 pistachio pudding mix and milk and mix for 1 minute until smooth. Fold in cool whip until just combined. Cover bowl and chill frosting for at least 40 minutes to thicken.
Frost all surfaces of the cooled cake. Chill cake until ready to serve.