My friend Mary makes these little cupcakes now and then.
They're so moist and tasty it was impossible to stop at just one.
Pistachio Cake
1 pkg White Cake Mix
1 small pkg Pistachio Instant Pudding
1 cup oil
1 cup lemon-lime soda
3 eggs
Mix all ingredients together until well combined. For 9” round layers, bake at 350 for 35 – 40 minutes. For cupcakes, bake at 350 for 30 minutes. Allow to cool before icing.
Pistachio Icing
1 small pkg Pistachio Instant Pudding
1 pkg Dream Whip topping (not prepared)
1 ½ cups milk
Mix all ingredients on low speed with mixer or wire whisk until thickened to the consistency of whipped cream. For cupcakes, spoon icing into a large sandwich baggie, snip off the tip of the baggie, and pipe onto cupcakes.