This delicious pistachio cake recipe is the perfect dessert cake recipe to try at home with the family! It’s very simple to bake and it is a great idea to try if you have never used a pistachio pudding mix for a quick and easy, yummy cake.
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Review1:“I love this cake and make it often. Everyone at work loves it too. I frost it will a 16 oz container of Cool Whip mixed with a box of instant pistachio pudding and it is very moist and fabulous! I bake it in a bundt pan and it comes out perfect everytime.”
Review2:“I really liked the cake but I did tweak it a bit. After greasing the bundt pan with shortening I coated it with finely chopped almonds then poured the batter in. I also made a whipped cream icing but just powdered sugar would have been fine too. I just happened to have left over heavy cream and needed something to do with it. My cake did shrink a lot when it cooled but it kept it’s shape and looked good. I did not add the extra food coloring I thought it was green enough.”
1 x (18.25 ounces) of packet yellow cake mix.
1 x (3.4 ounces) of packet instant pistachio pudding mix.
1 1/2 cups of water.
1/4 cup of vegetable oil.
1/2 tsp of almond extract.
7 x drops of green food coloring.
Preparation: 20 m – Baking: 50 m
Preheat the oven to 350 degrees F (175 degrees C).
Begin to grease and flour a 10-inch bundt baking pan.
Using a large mixing bowl. Mix the yellow cake mix and pistachio pudding mix.
Make a well in the center of the mixture and crack 4 eggs into the mixture.
Begin to mix adding water, oil, almond extract, and 7 drops of green food coloring. Blend the ingredients well, then beat for 2 minutes at medium speed using an electric mixer or by hand.
Pour the mixture into the prepared 10-inch bundt baking pan.
Bake in the oven for 50 to 55 minutes, or until the cake springs back when lightly pressed.
Remove from the oven and cool in the pan for 15 minutes.
Turn out the cake and remove it from the bundt baking pan and place it on a cooling rack to cool completely.
Serve when cooled and enjoy!