PISTACHIO BUNDT CAKE
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
Time 1h10m
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, Fat 20g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 415mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
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 III
A green tube cake made by altering a cake mix with pistachio pudding and green food coloring.
Provided by MACC
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h15m
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
- Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 242.3 calories, Carbohydrate 35.2 g, Cholesterol 53.9 mg, Fat 9.8 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 361.3 mg, Sugar 21 g
EASY RUM CAKE
This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.
Provided by Mariann
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
- Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
- Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
- To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g
PISTACHIO CAKE FROM SCRATCH
A better pistachio cake, this one's made from scratch. A unique mixing method is employed that assures good results every time. This is very similar to my almond butter cake -- the addition of oil and the use of egg yolks make it a bit richer, but it's not dense as the additional dry ingredients in the pistachio pudding mix keep it light.
Provided by Steve_G
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine eggs, extract and 1/4 of the sour cream in a small bowl.
- Cut butter into chunks.
- Put remaining sour cream in another small bowl with tablespoon of oil.
- allow all ingredients to come to room temperature while you prepare a 9-inch springform pan, line bottom with parchment, grease and flour.
- You can use a 9x2-inch round pan as well, but it will be a bit more difficult to unmold the cake.
- Toast pistachios in a 350 degree (f.) oven for 7-8 minutes, cool then grind fine, (I use a bag and rolling pin)-- if using dry measuring cups be sure to grind first then measure Sift all dry ingredients into the work bowl of your mixer and mix on low speed for 30 seconds to combine.
- Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds.
- This will aerate the cake and give it structure.
- Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
- Scrape the bowl one last time and give it a couple pulses.
- Pour batter into prepared pan and bake at 350 degrees for 40-50 minutes, (rotate pan 180 degrees after 25 minutes) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
- Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature.
- About 2 hours.
- It's delicious slightly warm with just a dusting of powdered sugar, topped with sweetened whipped cream or served with pistachio ice cream.
Nutrition Facts : Calories 470.3, Fat 27.3, SaturatedFat 15, Cholesterol 211.6, Sodium 286.8, Carbohydrate 50.3, Fiber 1, Sugar 25.9, Protein 6.2
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