1 white cake mix
2 boxes of pistachio instant pudding
1/2 c. oil
1/2 c. WARM water
1/2 c. milk
5 eggs
1/2 c. poppyseed (optional)

Blend all ingredients and beat for 2 minutes (in LARGE bowl) Pour into greased and floured bundt or tube pan. Bake 45 minutes in oven (preheated) 350 degrees.

FROSTING:

1 c. heavy cream
1 box instant pistachio pudding

Beat together, frost cooled cake.