Cake Mix Pistachio Cake Food

PISTACHIO CAKE

Steps:

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

CAKE MIX PISTACHIO CAKE

Steps:

• preheat oven 350.
• In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
• chill cake and frost with any frosting or suggested recipe below.
• 1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.

PISTACHIO CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour bundt pan.
• With an electric mixer, mix all ingredients except chips until well blended.
• Stir in mini chocolate chips.
• Pour cake mix into bundt pan.
• Bake at 350 degrees for 1 hour.
• Test for doneness.
• Enjoy!

PISTACHIO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
• Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.

PISTACHIO CAKE

Steps:

• Preheat oven to 350 degrees.
• Stir cake mix with pudding.
• Add water and oil to mix (If you would like a greener color, maybe for St. Patrick's day, add a few drops of food coloring to the water) and beat until combined.
• Add extract and beat until blended.
• Add eggs, one at a time, and beat at low speed for 5 minutes.
• Grease and flour a large tube or bundt pan and pour batter into prepared pan.
• Bake for 45 minutes or until center tests done.
• Cool and then remove from pan.
• Eat as is or frost with Cool Whip.

PISTACHIO CARROT CAKE RECIPE (VIDEO)

Steps:

• Preheat oven to 350F. Butter, flour and line with parchment paper 2, 8-inch cake pans.
• In a mixer bowl, whisk together the eggs, sugar, vanilla, salt, oil and buttermilk until smooth and creamy.
• In a separate bowl, combine then sift together the flour, baking soda, baking powder, cinnamon, ginger and cloves. Gradually add into batter, fold in gently. Be careful to not over mix batter. Gently fold in carrots and pistachios (you can also use pecans, walnuts or almonds in place of pistachios).
• Divide batter evenly between the two pans and bake in preheated oven until tops are completely set. Remove from oven and cool completely on cooling rack.
• For frosting: whisk together cream cheese and butter until very light and fluffy. Add cream, vanilla and salt and gradually begin adding confectioner's sugar. Can add more cream for a thinner consistency frosting, or add more sugar for thicker consistency.
• Spread a generous layer of frosting between cake layers, over the top and sides. Garnish with chopped nuts mixed with spices. Refrigerate overnight before serving.

PISTACHIO PRALINE & VANILLA CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
• Blitz the pistachios in a food processor until very fine. Add the self-raising flour and caster sugar to the nuts and blitz until completely combined. Add eggs, baking powder and milk and mix together.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
• For the filling mix the soft cheese with the caster sugar and a few drops of vanilla essence.
• Sandwich the sponges with the filling. For the topping, stir 2 tbsp water with 100g caster sugar in a microwaveable bowl and microwave on High for 3-4 mins until bubbling and starting to caramelise. Stir in a handful of roughly chopped pistachios then quickly spoon onto the cake. Keep in an airtight container and eat within 2 days.

PISTACHIO CAKE

Steps:

• Preheat oven to 350°F. Grease and flour three 6-inch cake pans. Set aside.
• In a food processor pulse the pistachios until they are broken down into fine pieces. It's okay if it's not completely powdery, but the pieces should be very small.
• Combine the pistachios, flour, baking powder, baking soda, and salt in a bowl. Stir to combine. Set aside.
• In a stand mixer fit with the whisk attachment, combine the butter and oil and beaut until homogenous. Add the granulated sugar and beat until light and fluffy and pale in color. Add the egg and egg white, vanilla extract and almond extract and beat on medium high until light and fluffy and pale in color.
• Add the sour cream and milk and mix to incorporate slightly. Don't over mix.
• Last, fold the dry ingredients into the wet until combined and no streaks of flour remain.
• Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until light golden brown and a knife inserted into the middle comes out mostly clean. Allow to cool completely.
• While the cakes are cooling, make the cream cheese frosting. In a stand mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, honey, and powdered sugar and whip to combine, about 1 minute more.
• Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layer, frosting in between each layer. Finish by frosting the outside of the cake with the remaining frosting.
• Sprinkle pistachio pieces along the sides of the cake, pushing it into the frosting gently with your hands. If you'd like, decorate the top of your cake with fresh fruit, more pistachio crumbs or a drizzle of honey. Enjoy!

PISTACHIO CAKE

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.

EASY GREEN PISTACHIO CAKE

Steps:

• Preheat oven to 350F degrees. Spray a 9"x 13" baking dish with nonstick spray.
• In a medium bowl, combine dry cake mix with dry instant pistachio pudding. Mix those together until combined.
• Then add in eggs, oil and milk. Stir just until combined.
• Stir in about 6 to 8 drops of green food coloring until fully incorporated.
• Pour into prepared baking dish.
• Bake for about 25-30 minutes. If you insert a toothpick into it, it should come out clean when done.
• Allow cake to cool completely before making frosting.
• Pour instant pistachio pudding mix into a mixing bowl. Add in 1/2 cup cold milk. Stir until combined.
• Stir in the thawed whipped topping.
• Put in a few drops of green food coloring to really bring out that green color. About 5 drops or so.
• Spread frosting onto cooled cake.
• Slice and serve. If you like, sprinkle with some crushed pistachios.

PISTACHIO NUT LAYER CAKE

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.

PISTACHIO CAKE III

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.

LITTLE PISTACHIO CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease a 12-hole silicone muffin or friand mould, then dust with a little flour, and tip out the excess (a metal tray will work too, but line with muffin cases, as the mixture may stick). Put the pistachios in a food processor and blitz until finely chopped but not greasy. Add the remaining cake ingredients and blend again into a creamy mixture. Use 2 spoons to fill each hole of your tray 2/3 full, place on the middle shelf of the oven and bake for 15 mins or until a skewer inserted comes out clean. Leave to cool in the mould for 10 mins, then run a knife around the edge of each cake and turn out onto a wire rack.
• Meanwhile, make the icing. Using an electric hand whisk, blend 3 tbsp of the cream cheese with the butter until smooth, then add the remaining cream cheese and icing sugar. Whizz again until creamy, transfer to a piping bag fitted with a small round nozzle, and chill until ready to use.
• When the cakes are cool, pipe spikes of icing on top of each one, then sprinkle with chopped pistachios. Can be made ahead - store the un-iced cakes in a sealed container for up to 3 days and chill the icing for 2 days.

CHOCOLATE PISTACHIO CAKE RECIPE (VIDEO)

Steps:

• Preheat the oven to 350F. Line two, 8-inch cake pans with parchment paper and spray with non-stick spray; set aside.
• Place butter, eggs, vanilla, and sugar into a mixer bowl. Mix on high speed until smooth and uniform. In separate bowl, combine flour, baking powder, salt and cocoa powder. Use sifter or fine mesh strainer and sift in the flour mixture into the batter gradually, alternating with the milk; use spatula and mix by hand as to not over mix!
• Divide cake batter evenly between the two pans and bake in preheated oven for approximately 30 minutes, until tops are completely set and toothpick inserted into the center comes out clean. Remove cakes from pans once baked and let cool completely on wire rack. Once cooled, slice layers in half, to have four layers total.
• Prepare the buttercream. Place pistachios into a food processor and pulse until nuts resemble fine crumbs. Add Irish cream and a few drops of green food coloring. Continue mixing in food processor for a few minutes until mixture resembles thick paste.
• Into a mixer bowl, add the butter and cream cheese. Mix until well-combined and fluffy. Add the prepared pistachio cream; gradually add the powdered sugar. Add less or more to your liking; more for a thicker buttercream. Reserve about 1 1/2 cups of buttercream in a pastry bag tipped with a star tip.
• To assemble the cake: lightly drizzle each layer with Irish cream and fill generously with buttercream. Frost the outside and smooth out top and sides. Place cake into the refrigerator and let it set for about 20 minutes. Meanwhile, prepare the chocolate ganache. Whisk together 3/4 cup chocolate chips with hot heavy cream until smooth. Pour into a ziplock bag and let the ganache stand for about 5 minutes to allow the air bubbles to dissipate.
• Pour ganache over the top of the cake and use spatula to smooth out the top. Let the chocolate ganache set in the refrigerator, then garnish top with reserved buttercream. Can top cake with whole pistachios and chopped chocolate truffles.
• Let cake stand in refrigerator for a few hours to set. Remove about 30 minutes before serving; perfect with coffee and tea.

PISTACHIO CAKE

Steps:

• Heat oven to 350ºF.
• Beat first 5 ingredients in large bowl with mixer until blended. Stir in nuts.
• Pour into 9-inch springform pan sprayed with cooking spray.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Run knife around rim of pan to loosen cake; cool cake 10 min. Remove rim. Transfer cake to wire rack; cool completely.
• Sprinkle with sugar before serving.

PISTACHIO TEA CAKE

Steps:

• Mix together the first 5 ingredients in a large bowl and beat well.
• In a small bowl mix the nuts, sugar and cinnamon.
• In a lightly greased bundt pan, pour 1/3 batter and 1/2 nut mixture. Repeat ending with the last of the batter. You should have batter, nuts, batter, nuts, batter. And don't worry if layers are not even, it will all work out in the end.
• Bake for 50 minutes to 1 hour in a 350° oven. Cool completely before removing from pan.
• Serve as is or simply dust with confectioners' sugar.

PISTACHIO CAKE RECIPE

Steps:

• In a mixing bowl, add eggs, oil, milk and mix until smooth.
• Add cake mix powder, instant pistachio pudding powder, green food coloring and mix until just combined.
• Pour batter into a greased/floured rectangle cake pan (Dimensions: 9x13).
• Bake at 350 degrees for about 25-30 minutes OR until an inserted toothpick in the center comes out clean.
• Allow the cake to cool down completely and spread whipped cream on top.
• Decorate with maraschino cherries or chopped pistachios and enjoy!

PISTACHIO PUDDING CAKE

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.

GRAMMIES PISTACHIO PUDDING AND PINEAPPLE CAKE

Steps:

• Mix cake according to directions using juice from crushed pineapple added to water to equal recommended water amount (or use all pineapple juice).
• Grease or spray a 13x9 cake pan. Pour batter into pan and bake at 350°F for 30 to 35 minutes. Allow to cool thoroughly!
• Topping:
• Mix together milk, Jell-O pistachio instant pudding mix and cream cheese. Frost cooled cake. Add crushed pineapple to top of cream cheese topping. Top with Cool Whip.