Pistachio Nut Cake Ii Recipes
PISTACHIO NUT CAKE II
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
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 PUDDING CAKE
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
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
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
Steps:
- Mix all ingredients together.
- Pour into a greased bundt pan.
- Bake at 350 for about 45-50 minutes.
PISTACHIO NUT SWIRL CAKE OR COFFEECAKE
This is a recipe starting with a cake mix. My daughter gave this to me years ago. It could be used as a coffee cake, too.
Provided by Mimi in Maine
Categories Breads
Time 1h25m
Yield 1 cake
Number Of Ingredients 9
Steps:
- FILLING:.
- Combine the sugar, cinnamon, and nuts together and set aside.
- CAKE:.
- Mix the cake mix, pudding, eggs, sour cream, oil, food coloring, and almond together.
- Beat at medium speed for 2 minutes; scrape and beat another minute.
- Grease and flour a 10" tube pan.
- Pour 1/3 of the batter in the pan.
- Sprinkle with 1/2 of the sugar mixture and then put another layer of batter, and another layer of sugar.
- Top with batter.
- Bake at 350 for about 50 minutes or till done.
Nutrition Facts : Calories 4714.6, Fat 271.7, SaturatedFat 59.4, Cholesterol 874, Sodium 3875.8, Carbohydrate 523.2, Fiber 11, Sugar 335, Protein 61.7
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