Pistachio Nut Swirl Cake Recipes

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PISTACHIO NUT SWIRL CAKE



PISTACHIO NUT SWIRL CAKE image

Categories     Cake     Egg     Dessert

Number Of Ingredients 9

1 pkg yellow cake mix
1 pkg Jello Pistachio instant pudding
4 eggs
1 c. sour cream
1/2 c. oil
1/2 tsp almond extract.
1/2 c. sugar
1 tsp cinnamon
1/2 c. finely chopped nuts

Steps:

  • Combine cake mix, pudding, eggs and sour cream, oil and almond extract. In large mixer bowl, blend. Beat at med speed for 2 min. Combine sugar, cinn, and nuts. Pour 1/3 of the batter into greased and floured 10" tube pan; sprinkle with half of the sugar mixture. Repeat layers and top with remaining atter. Bake at 350 for 50 min. until center springs back when lightly touched. Cool 15 min before removing from pan. Dust with powdered sugar.

PISTACHIO NUT SWIRL CAKE OR COFFEECAKE



Pistachio Nut Swirl Cake or Coffeecake image

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

1/2 cup sugar
1 teaspoon cinnamon
1/2 cup chopped walnuts
1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package instant pistachio pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 teaspoon almond extract

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

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 NUT BUNDT CAKE



Pistachio Nut Bundt Cake image

A green Bundt cake. This is perfect for Christmas or St. Patrick's day.

Provided by Marlene Edwards

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
2 (3.4 ounce) packages instant pistachio pudding mix
1 cup sour cream
½ cup vegetable oil
4 eggs
½ cup packed brown sugar
½ cup chopped walnuts
1 teaspoon ground cinnamon
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.
  • Bake for 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar.

Nutrition Facts : Calories 472.8 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 23.3 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 5.3 g, Sodium 547.7 mg, Sugar 41.8 g

PISTACHIO NUT CAKE



Pistachio Nut Cake image

My cousin wanted a pistachio cake for her wedding, so rather than use boxed yellow cake mix and pistachio pudding mix, I opted for fresh pistachio nuts and came up with this delicious recipe!

Provided by Linsey

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

1 cup milk
2 teaspoons almond extract
1 teaspoon salt
¼ teaspoon vanilla extract
1 ½ cups white sugar
½ cup butter
2 eggs
3 ounces pistachio nuts, crushed
2 ½ cups sifted all-purpose flour
1 tablespoon white vinegar
1 ½ teaspoons baking soda
1 (16 ounce) can white frosting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
  • Mix milk, almond extract, salt, and vanilla extract together in a small bowl.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until creamy and smooth. Beat in eggs one at a time. Mix in pistachio nuts. Add flour to the creamed butter mixture alternately with the milk mixture, stirring batter well after each addition.
  • Mix vinegar and baking soda together in a small bowl. Fold into the batter. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
  • Spread white frosting between cake layers. Stack layers; frost top and sides of cake.

Nutrition Facts : Calories 576 calories, Carbohydrate 87.8 g, Cholesterol 63.6 mg, Fat 22.2 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 8.3 g, Sodium 630 mg, Sugar 60.2 g

PISTACHIO NUT LAYER CAKE



Pistachio Nut Layer Cake image

My cousin wanted a pistachio cake for her wedding, so rather than use boxed yellow cake mix and pistachio pudding mix, I opted for fresh pistachio nuts and came up with this delicious recipe! Frost with your choice of frosting.

Provided by Linsey

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Layer Cake

Time 1h20m

Yield 12

Number Of Ingredients 11

3 ounces shelled pistachio nuts
2 ½ cups all-purpose flour
1 cup milk
2 teaspoons almond extract
1 teaspoon salt
¼ teaspoon vanilla extract
1 tablespoon white vinegar
1 ½ teaspoons baking soda
1 ½ cups white sugar
½ cup unsalted butter
2 large eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pulse pistachios in a food processor until finely ground.
  • Sift flour into a bowl. Combine milk, almond extract, salt, and vanilla extract in a second bowl. Combine vinegar and baking soda in a third bowl.
  • Cream sugar and butter in a large mixing bowl. Add eggs, one at a time, blending well after each addition. Mix in pistachios. Add flour, alternating with the milk mixture, beating batter briefly after each addition. Gently fold vinegar mixture in to the batter; do not stir at this point. Pour batter into two 8-inch round cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, before frosting with your choice of frosting.

Nutrition Facts : Calories 324 calories, Carbohydrate 47.8 g, Cholesterol 53 mg, Fat 12.4 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 5.8 g, Sodium 402.9 mg, Sugar 26.6 g

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