- 1 box white cake mix
- 1 c. + 1 Tbsp. vegetable oil
- 1 pkg. pistachio instant pudding mix
- 1 c. ginger ale
- 3 eggs
- 1/2 c. chopped pecans
- 1 (8-oz.) pkg. cool whip
- 3/4 c. milk
- 1 pkg. of pistachio instant pudding mix
- Combine box cake mix, oil, instant pudding, ginger ale, eggs, and pecans.
- Pour into a 13 x 9-inch pan that has been greased and floured.
- Bake at 350° for 30 minutes. Cool and add topping when ready to serve. For topping the cake, mix cool whip, milk and pistachio instant pudding mix. Pour over cake and let set.