Champagne Cake III

This version of champagne cake includes pistachio pudding mix, club soda, pineapple, nuts and coconut.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 523 Calories

Ingredients

• 2 tablespoons vanilla extract
• 1 cup chopped pecans
• ½ cup chopped pecans
• 4 eggs
• 1 cup flaked coconut
• 4 cups confectioners' sugar
• 1 (18.25 ounce) package white cake mix
• 1 (3.4 ounce) package instant pistachio pudding mix
• 1 (20 ounce) can crushed pineapple, drained
• 1 cup carbonated water
• ¼ tablespoon vegetable oil
• 1 (4 ounce) jar maraschino cherries, drained and chopped
• 6 tablespoons margarine, melted

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch pans.

Step 2

In a large bowl, combine the cake mix and instant pudding. Add club soda, eggs and oil, mix well. Stir in the pineapple, chopped nuts and cherries. Spread evenly into the prepared pans.

Step 3

Bake for 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool cake completely before icing.

Step 4

To make the icing: In a medium bowl, combine 1 cup pecans, 1 cup coconut, melted margarine, confectioners' sugar and vanilla, mix until well blended. Frost cake.