Pistachio Cake



  1. 1 pkg. Duncan Hines white cake mix (not one with pudding plus)
  2. 1 pkg. pistachio instant pudding mix
  3. 4 extra large eggs
  4. 3/4 c. Crisco oil (Crisco oil only)
  5. 1/2 to 1 c. chopped pecans
  6. 3/4 c. water


  1. Put all ingredients, except nuts, in large mixer bowl and beat on medium speed (number 6 or 7) until well blended and the batter is smooth.
  2. Grease a 14 x 10 x 2-inch pan with pancoat.
  3. Pour batter in pan and sprinkle nuts over top of batter.
  4. Bake at 350° for 35 to 40 minutes.
  5. Test cake for doneness before removing from oven.
  6. Remove from oven and while cake is still hot, stick over entire top of cake with a fork.
  7. While cake is still hot, drizzle glaze over the entire top.