1 pkg. (2 layer size) yellow cake mix
1 pkg. pistachio flavor instant pudding (4 serving size)
3 eggs
1 c. ginger ale
1 c. oil
1/2 c. chopped pecans

Blend all ingredients in large mixer bowl, then beat 2 minutes at medium speed. Bake in greased, floured 10 inch Bundt pan at 350 degrees for 50 minutes. Cool 15 minutes; remove from pan and cool on rack.

FROSTING:

1 1/2 c. cold milk
1 env. whipped topping mix
1 pkg. pistachio flavor instant pudding (4 serving size)

Blend together all frosting ingredients. Whip until thickened; about 5 minutes. Frost cake. Refrigerate.