PISTACIO CAKE RECIPES
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.
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Pour into a greased bundt pan.
- Bake at 350 for about 45-50 minutes.
Nutrition Facts : Calories 252.6, FatContent 11.2, SaturatedFatContent 1.9, CholesterolContent 62.9, SodiumContent 311.3, CarbohydrateContent 34.2, FiberContent 0.5, SugarContent 19, ProteinContent 4
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.
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PISTACHIO PUDDING CAKE RECIPE: HOW TO MAKE IT
Everyone who's ever tried this moist, one-of-a-kind cake can't believe it's a mix. The dessert is perfect for St. Patrick's Day…and you won't need the luck of the Irish to whip it up! —Suzanne Winkhart, Bolivar, Ohio
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Calories 482 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Calories 482 calories per serving
- In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 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 a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.
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PISTACHIO CAKE AND FROSTING RECIPE - FOOD.COM
Make and share this Pistachio Cake and Frosting recipe from Food.com.
From food.com
Reviews 4.5
Total Time 40 minutes
Calories 442.2 per serving
From food.com
Reviews 4.5
Total Time 40 minutes
Calories 442.2 per serving
- Keep refrigerated.
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Easy pistachio cake recipe, homemade with simple ingredients. Starts off with yellow cake mix, pistachio pudding and topped off with whipped cream. Super soft and moist!
From cakewhiz.com
Reviews 4.9
Total Time 40 minutes
Category Cake, Dessert
Cuisine American
Calories 336 kcal per serving
From cakewhiz.com
Reviews 4.9
Total Time 40 minutes
Category Cake, Dessert
Cuisine American
Calories 336 kcal per serving
- Decorate with maraschino cherries or chopped pistachios and enjoy!
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JELLO PISTACHIO PUDDING CAKE RECIPE - FOOD.COM
This is a Jello recipe...much loved in my family for many years. Very moist and light tasting. Cheery presentation! You can exchange pudding and cake flavors for a different taste sensation.
From food.com
Reviews 4.5
Total Time 55 minutes
Calories 248.9 per serving
From food.com
Reviews 4.5
Total Time 55 minutes
Calories 248.9 per serving
- Remove from pan, finish cooling on rack. Top with glaze of icing sugar and a tablespoon or two of hot water.
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BEST PISTACHIO CAKE RECIPE - HOW TO MAKE PISTACHIO CAKE
Homemade Pistachio Cake Uses ground pistachios for a nutty flavor and perfect texture.
From delish.com
Total Time 2 hours
Category birthday party, baking, dessert
From delish.com
Total Time 2 hours
Category birthday party, baking, dessert
- Make cake: Adjust racks to center and lower-third position, and preheat oven to 350°. Line 3, 8” cake pans with parchment, and grease with cooking spray. In a food processor, pulse pistachios into fine crumbs. Measure out 1 tablespoon and reserve for decorating. In a large bowl, combine remaining ground pistachios, flour, cornstarch, baking powder, salt, cardamom, and baking soda. In another large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and almond extract, and beat until incorporated. Add about half of the dry ingredients to the wet, and mix until almost combined. Then add milk and beat again. Add remaining dry ingredients, and beat until just combined. Divide batter evenly between prepared pans, and smooth top. Bake until a toothpick inserted in the middles come out clean, 30 to 35 minutes. Let cool 15 minutes, then invert onto a wire cooling rack to cool completely. Make frosting: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth. Add powdered sugar and beat until no lumps remain. Add heavy cream, vanilla, and a pinch of salt, and beat until combined. Using a large serrated knife, level tops of cooled cakes as needed. Place 1 layer on a serving platter, and top with about ¼ of the frosting. Use an offset spatula to smooth into an even layer. Repeat with remaining layers, then frost sides of cake with remaining frosting. Sprinkle reserved ground pistachios around the edge of the top of the cake.
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Mooncakes are pastries timed to the Mid-Autumn Festival, a holiday that celebrates the commencement of the harvest season. Traditionally, they showcased the best ingredients of a region, like sweet lotus seed paste in Guangdong, China, melon seeds in Hainan or pork in Yunnan, but you can stuff mooncakes with whatever you’d like, as long as the fillings are encased in dough and the exterior is aesthetically pleasing. In her forthcoming cookbook, “Mooncakes and Milkbread,” the Chinese-American baker Kristina Cho has channeled that spirit by stuffing her mooncakes with blitzed pistachios and honey, a combination commonly found in baklava. The blend is enveloped in a classic Cantonese crust that uses lye water to bump up the pH of the dough, giving it a gentle amber hue, and golden syrup, which lends the cake a chewy, soft bite.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine chinese
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine chinese
- Bake until the edges are light golden brown, 9 to 11 minutes. Remove the sheet from the oven and allow the cakes to cool on the sheet for 10 minutes. In a small bowl, mix together the egg and 2 tablespoons water. With a pastry brush, lightly coat the mooncakes with egg wash. Return to the oven and bake until darker golden brown, about 10 minutes. Transfer the baking sheet to a wire rack and allow the mooncakes to cool completely on the sheet. Before serving, store mooncakes in an airtight container or a resealable bag at room temperature for 1 to 2 days. This step is optional, but the extra time allows the crust to soften and become a little chewier. Mooncakes can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days.
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PISTACHIO CAKE RECIPE | ALLRECIPES
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PISTACHIO CAKE RECIPE | EPICURIOUS
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Preheat oven to 350? (180?). Grease and flour Bundt or tube pan. In large bowl, mix all ingredients together on medium speed for 2½ minutes. Pour into prepared pan and bake for 50 minutes. Coo on wire rack for 15 minutes. Remove from pan and cool completely before frosting.
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