A delightful pistachio-flavored cake with a moist texture and a creamy topping, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a large mixing bowl, combine the cake mix and pistachio pudding mix.
Mixing the dry ingredients first ensures even distribution.
Add the cold water, vegetable oil, and eggs to the dry mixture and beat with an electric mixer until smooth.
Beat at low speed initially to avoid splattering.
Grease and flour a bundt pan, then pour the batter into the prepared pan.
Greasing and flouring the pan prevents sticking.
Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the timer to avoid overbaking.
Let the cake cool completely in the pan before removing it.
Cooling in the pan helps the cake set and makes removal easier.
Spread the whipped topping evenly over the cooled cake.
Use a spatula for a smooth and even layer.
Serve and enjoy your delicious pistachio cake.
Slice with a sharp knife for clean cuts.
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