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Old 07-10-2007, 05:06 AM   #1
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4 Topping Pistachio Cake

Cake:
1 box yellow cake mix +++
1 box instant pistachio pudding
4 eggs
1 c. water
1/2 c. cooking oil

Combine the above ingrediants and beat 2 minutes. Bake in a 9 x 13 oiled and floured sheet cake pan at 325 degrees for 35-40 minutes (or until the cake pulls away from the sides of the pan).

Topping #1:

Drain a large can of crushed pineapple (about 2 cups of pineapple), reserving the juice. Poke holes in the hot cake with a fork and pour the reserved juice over the cake. Spread the drained crushed pineapple on the cake. Let the cake cool.

Topping #2:

When the cake is cool (and you're ready to serve) beat 1 pkg. instant pistachio pudding with 1 1/2 c. milk until stiff. Spread the pudding on the cake.

Topping #3***

Follow the pudding layer with a layer of Cool Whip.

Topping #4
Sprinkle the top of the Cool Whip layer with coconut, almonds and chopped maraschino cherries.

*** If you're "doing ahead" with this cake after topping #3 put it in the freezer. Take the cake out about 20-30 minutes before serving and add topping #4

+++This is also MOST excellent using chocolate cake
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Old 07-10-2007, 03:00 PM   #2
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Hmmm....that sounds delicious! Think I might make one for my birthday, along with a pineapple upside down cake.
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