1 pkg. white or yellow cake mix
1 pkg. instant pistachio pudding pie filling
3 eggs
1 c. club soda
3/4 c. oil
1/2 c. nuts, chopped

Blend all ingredients for 2 minutes. Bake in greased and floured Bundt pan at 350 degrees for 45 minutes. Cool. Cut cake in half and frost, then put top layer back on top and frost whole cake. Refrigerate cake.

FROSTING:

2 c. cold milk
2 envelopes Dream Whip
1 pkg. pistachio pudding pie filling

Whip 5 minutes until thick.