Pistachio Cake Ii Recipes

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PISTACHIO NUT CAKE II



Pistachio Nut Cake II image

This cake uses yellow cake mix, instant pistachio pudding and it's covered with a pistachio flavored whipped topping.

Provided by Cathie Taylor

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h20m

Yield 14

Number Of Ingredients 8

1 (18.25 ounce) package yellow cake mix
2 (3.4 ounce) packages instant pistachio pudding mix
1 cup vegetable oil
3 eggs
1 cup carbonated water
½ cup chopped pistachio nuts
1 (1.5 ounce) envelope instant dessert topping
1 ½ cups milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a medium bowl, stir together the cake mix and 1 package of instant pudding. Add the oil, eggs and club soda, mix well. Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely. In a medium bowl, stir together the instant whipped topping and instant pudding. Add the milk and mix until light and fluffy. Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 45.5 g, Cholesterol 42.7 mg, Fat 25.2 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 4.7 g, Sodium 486.9 mg, Sugar 29.1 g

PISTACHIO CAKE



Pistachio Cake image

Make this pistachio cake with real pistachio and almond extract flavors. This "naked cake" is finished with silky cream cheese frosting. Read the recipe notes before beginning. The pink flowers pictured on the finished cake are called kalanchoe.

Provided by Sally

Categories     Cake

Time 5h

Number Of Ingredients 15

2 cups (260g) unsalted pistachios (out of shells)
2 and 1/3 cups (275g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature*
2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 cup (240ml) whole milk, at room temperature*
cream cheese frosting
optional: 1 tiny drop green food coloring*
optional: garnishes such as berries and leftover pistachios

Steps:

  • Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
  • Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. You'll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.)
  • Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk (and the green food coloring, if using) and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Pour batter evenly into cake pans. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  • Prepare the cream cheese frosting (see note below).
  • Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with more frosting. Top with the third cake layer. Spread the frosting all over the top and sides. (I used a bench scraper to smooth out the sides.) Decorate with garnishes, if desired. Refrigerate for at least 30-45 minutes before slicing. This helps the cake keep its shape when cutting.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

PISTACHIO CAKE



Pistachio Cake image

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

Time 1h

Yield 15 servings.

Number Of Ingredients 12

1 package white cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
1 cup lemon-lime soda
1 cup canola oil
3 eggs
1 cup chopped walnuts
FROSTING:
1-1/2 cups cold milk
1 package (3.4 ounces) instant pistachio pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup pistachios, toasted
Whole red shell pistachios and fresh mint, optional

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, Fat 29g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 443mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.

PISTACHIO CAKE II



Pistachio Cake II image

This simple cake recipe uses pistachio pudding mix and lemon-lime flavored carbonated beverage to deliver a cake that is great for potlucks or family gatherings.

Provided by v monte

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Yield 18

Number Of Ingredients 7

1 (18.25 ounce) package white cake mix
¾ cup vegetable oil
1 cup lemon-lime flavored carbonated beverage
3 eggs
2 (3 ounce) packages instant pistachio pudding mix
2 (1.3 ounce) envelopes whipped topping mix
1 ½ cups milk

Steps:

  • Beat cake mix, oil, soda, eggs, and first package of pudding until smooth. Pour batter into greased 9 x 13 inch pan.
  • Bake at 325 degrees F (165 degrees C) for 45 minutes, or cake tests done.
  • Beat Dream Whip ™ , milk, and pudding until stiff; pour over cooled cake. Refrigerate.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 38.9 g, Cholesterol 32.6 mg, Fat 13.7 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 2.2 g, Sodium 368.1 mg, Sugar 27.9 g

PISTACHIO PUDDING CAKE



Pistachio Pudding Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
4 large eggs
1 cup club soda
1/2 cup canola oil
1/2 cup chopped walnuts
ICING:
1 cup cold heavy whipping cream
3/4 cup cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons confectioners' sugar
1/2 cup chopped walnuts

Steps:

  • 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.

Nutrition Facts : Calories 482 calories, Fat 28g fat (8g saturated fat), Cholesterol 99mg cholesterol, Sodium 555mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.

PISTACHIO CAKE



Pistachio Cake image

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.

Provided by Leanne

Categories     Dessert

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 5

1 package yellow cake mix
1 package pistachio pudding mix
4 eggs
1 1/4 cups water
1/4 cup oil

Steps:

  • Mix all ingredients together.
  • Pour into a greased bundt pan.
  • Bake at 350 for about 45-50 minutes.

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