Champagne Cake III Be The First To Review By Anonymous recipe Comments | 0 Favorites | 16 Print This version of champagne cake includes pistachio pudding mix, club soda, pineapple, nuts and coconut. Champagne Cake III Ingredients 1 (18.25 ounce) package white cake mix1 (3.4 ounce) package instant pistachio pudding mix1 cup carbonated water4 eggs1/4 tablespoon vegetable oil1 (4 ounce) jar maraschino cherries, drained and chopped1 (20 ounce) can crushed pineapple, drained1/2 cup chopped pecans 1 cup chopped pecans1 cup flaked coconut6 tablespoons margarine, melted4 cups confectioners’ sugar2 tablespoons vanilla extract Instructions 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch pans. 2 In a large bowl, combine the cake mix and instant pudding. Add club soda, eggs and oil, mix well. Stir in the pineapple, chopped nuts and cherries. Spread evenly into the prepared pans. 3 Bake for 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool cake completely before icing. 4 To make the icing: In a medium bowl, combine 1 cup pecans, 1 cup coconut, melted margarine, confectioners’ sugar and vanilla, mix until well blended. Frost cake.