Yum! This is a lightened-up version of a recipe my aunt gave me. Her version used two cake pans, but you all know how I love a bundt cake…
Pistachio Wreath Cake
Pistachio Wreath Cake
18.25 oz white cake mix
1 pkg instant pistachio pudding mix, fat free, sugar free
1 ½ c. water
1 egg
2 egg whites
Preheat oven to 350^. Combine all ingredients and mix on medium speed for 2 minutes. Pour into bundt pan sprayed with cooking spray. Bake 50 to 60 minutes.
Frosting:
1 box instant pistachio pudding, fat free, sugar free
8 oz cool whip Lite, thawed
5 maraschino cherries, no stems
Fold pudding into Cool Whip. Spread on cooled cake, top with cherries. Refrigerate until ready to serve.
Yield: 16 servings. Per serving= 219 Calories; 6g Fat (23.6% calories from fat); 2g Protein; 38g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 422mg Sodium. Exchanges: 0 Lean Meat; 1 Fat; 2 1/2 Other Carbohydrates.
Aunt Purple Cooks and Stuff 