1 -15.25 oz boxyellow cake mix(ignore instructions on box, just follow mine!)
1 -3.4 oz boxINSTANT pistachio pudding mix
4eggs
1cupsour cream
½cupwaterI know you're gonna wanna use milk but DON'T! We need the water to offset the density of the sour cream and pudding...trust me, I found out the hard way.
FOR THE FROSTING!
1 -8 oz tubcool whip
1 -3.4 oz boxINSTANT pistachio pudding mix
1cupwhole milk
Instructions
FOR THE BUNDT!
Preheat oven to 350°F and grease your bundt pan.
In a large bowl, add all 5 bundt ingredients: cake mix, pudding mix, eggs, sour cream, and water.
Using (preferably) a hand mixer, beat for 2 minutes.
Pour batter evenly into your cake pan and level the surface.
Bake for 40 minutes or until a sharp object inserted to the bottom comes out clean.
When baking is complete, allow cake to cool in the pan for 15-20 minutes before flipping over onto a cooling rack. Let cake cool completely to room temperature before frosting.
FOR THE FROSTING!
While the cake is baking/cooling, combine all frosting ingredients in a large bowl: cool whip, pudding mix, and milk.
Mix until well combined.
Place in fridge and let cool completely.
THE RULES:
The bundt cake should live covered, outside of the refrigerator. However, the frosting needs to live in the fridge because of the dairy. So:
OPTION 1: If you plan to eat it all in a sitting, go ahead and frost it and serve. As a rule of thumb, dairy should not sit outside of the fridge for more than two hours.
OPTION 2: The cake lives on the counter and the frosting in the fridge, and you frost-to-order.
If you end up having to refrigerate a frosted cake for whatever reason, be sure to take it out, uncover it, and allow it to come to room temperature before serving (about 1-1.5 hours). I cannot stress enough how much the texture of the cake changes when it's cold...it is not the same cake, it is worse!!!
Notes
OMG DID YOU MAKE THIS?!? Tag @la_faguette_ on IG and hashtag it #lafaguette !
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