1 white or yellow cake mix
2 boxes pistachio instant pudding mix
1/2 c. oil
1/2 c. warm water
1/2 c. milk
5 eggs
1/2 c. poppy seeds, optional

Blend all ingredients in a large bowl. Beat about 2 minutes. Pour into greased and floured bundt or tube pan and bake for 45 to 50 minutes in preheated 350 degree oven.

FROSTING:

1 c. heavy cream
1 box pistachio instant pudding mix
1 tbsp. white creme de menthe, optional

Beat all ingredients together in a bowl until whipped to whipping cream/frosting consistency. Frost cooled cake use decorating tube to add a waved edge around bottom of cake and add interest on top sprinkle with chopped pistachios if desired.