13.4 ounce box pistachio instant pudding (just the powder)
4large eggs
1cuplemon lime soda
½cupoil
½cupfinely chopped pistachiosoptional
Instructions
Heat your oven to 350°F (175°C).
Take a 10 or 12-inch fluted bundt pan, and coat it generously grease it. Then, dust the inside with flour to ensure the cake comes out easily.
Grab a large bowl and whisk together your cake mix, instant pudding mix, eggs, soda, and oil. Use an electric mixer on high or whisk vigorously for 2 minutes until everything's perfectly combined.
Now, gently fold in those delicious pistachios so they're evenly distributed throughout the batter.
Carefully pour the batter into your prepared bundt pan, making sure it's evenly distributed.
Pop the pan into the preheated oven and bake for about 40 minutes. Keep an eye on it! To test if it's done, insert a toothpick in the center. If it comes out clean, you're good!
Once it's baked, take it out of the oven and let it cool for 10 minutes. Then, use a dull knife to gently run along the edges of the pan, loosening the cake. Let it cool completely.
Flip the cake upside down onto a wire rack or plate. Dust it with powdered sugar for an extra touch.