1 (3.5 oz.) box instant pistachio pudding
1 boxed white cake mix
1 cup vegetable oil
1/2 cup chopped walnuts
1 cup ginger ale
3 eggs

Mix together in any order.

Bake at 350°F for 30 to 40 minutes.

Bake in bundt pan.

Icing:

1 container Cool Whip
1 small box instant pistachio pudding
1/4 cup milk

Mix till smooth. Spread on cake and garnish with chopped nuts and cherries. Keep refrigerated.