PISTACHIO CAKE RECIPES
PISTACHIO CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Mom is well-known for her holiday cookies, candies and cakes. This delicious dessert starts conveniently with a cake mix and instant pudding. You're sure to get requests for second helpings when you serve it. -Becky Brunette, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 479 calories, FatContent 29g fat (7g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 443mg sodium, CarbohydrateContent 47g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
PISTACHIO BUNDT CAKE RECIPE: HOW TO MAKE IT
Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust. The cake slices beautifully and would make a fun dessert for St. Patrick's Day. -Becky Gant, South Bend, Indiana
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.
Nutrition Facts : Calories 406 calories, FatContent 20g fat (4g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 415mg sodium, CarbohydrateContent 52g carbohydrate (34g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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PISTACHIO PUDDING CAKE - ANDIE MITCHELL
This pistachio pudding cake is tender, studded with chopped pistachios, and glazed with a sweet and shiny white icing. It’s the perfect St. Patrick's Day dessert and an incredibly easy cake recipe to bake, made all in one bowl with box yellow cake mix and a package of instant pistachio pudding.
From andiemitchell.com
Reviews 5
Total Time 55 minutes
Category Desserts
Cuisine American
Calories 309 kcal per serving
From andiemitchell.com
Reviews 5
Total Time 55 minutes
Category Desserts
Cuisine American
Calories 309 kcal per serving
- Make the icing: In a large bowl, whisk the powdered sugar, milk, and vanilla until smooth. It should be thick but spreadable. Add more milk if necessary, 1 tablespoon at a time. Spoon it over the top of the bundt cake and let it drip down the sides. Sprinkle the top with pistachios and serve.
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PISTACHIO CAKE RECIPE - FOOD.COM
This is one of my favorite cakes, it is so moist. The great thing is you can use any kind of cake mix and any knid of pudding to change this one around. It is very versatile.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 252.6 per serving
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 252.6 per serving
- Bake at 350 for about 45-50 minutes.
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PISTACHIO PUDDING CAKE RECIPE - FOOD.COM
I created this recipe for my mother who loves Pistachios. Since the first slice was served I get requests for this cake all the time. Friends and family actually get mad when I don't bake one for a party or cook-out. The cake comes out extremely moist and the frosting is to die for. I use the frosting method for all frostings, by changing the pudding flavor (chocolate pudding for chocolate frosting etc…). I’ve always use instant pudding mix in this recipe, so I’m not sure how sugar-free or non-instant puddings will work. Have fun and enjoy, I hope it’s as big a hit for you as it is for me.
From food.com
Reviews 4.5
Total Time 1 hours
Calories 611.9 per serving
From food.com
Reviews 4.5
Total Time 1 hours
Calories 611.9 per serving
- Once the bowl and beaters are chilled start to mix the heavy cream and one box of Instant Pistachio pudding slowly at first then gradully increase to the maximum speed of your mixer till you have soft peaks. Don't beat it for too long or you'll have Pistachio butter -- LOL.
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From bettycrocker.com
Reviews 4
Total Time 1 hours 0 minutes
Calories 90 per serving
From bettycrocker.com
Reviews 4
Total Time 1 hours 0 minutes
Calories 90 per serving
- Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.
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