Preheat the oven to 350°F. Butter & flour a 9”x13” baking pan or a 10” bundt cake pan. Since I halved the recipe, I used a medium size heart shape baking pan.
Combine all the ingredients for the cake in a mixing bowl and mix for 4-5 minutes until well combined.
Pour into the prepared pan and bake for 1 hour or until a toothpick inserted comes out clean. I would probably start checking at the 45minute mark. I had to bake mine for 45-50 minutes.
Remove from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack and let the cake cool completely before frosting.
To make the frosting: Beat cream along with pudding mix and sugar (if using) until soft peaks form. Frost the cooled cake generously and sprinkle with the chopped pistachios. Serve chilled.