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 BUNDT CAKE
Make and share this Pistachio Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Add the dry cake mix, pudding mixes, water, oil, eggs, and vanilla to a large mixing bowl.
- Beat, using an electric mixer, on low speed for 1 minute.
- Pour batter into a greased 9-inch bundt pan.
- Bake at 350° for 60-70 minutes or until a wooden pick comes out clean.
- Cool for 10 minutes in pan; then turn out onto a wire rack to let cool completely.
- In a small bowl, mix together the glaze ingredients until smooth.
- Drizzle over cake.
Nutrition Facts : Calories 418.8, Fat 25.8, SaturatedFat 4.3, Cholesterol 74.2, Sodium 311.3, Carbohydrate 43.5, Fiber 0.5, Sugar 28.4, Protein 4.1
CRANBERRY PISTACHIO BUNDT CAKE WITH RUBY CITRUS COMPOTE
Steps:
- 1. Preheat oven to 350 degrees. Thoroughly butter or spray with cooking spray a 2 1/2-quart Bundt pan, being careful to grease all the creases, then flour the pan and set aside. 2. To make the cake: In a mixer bowl, cream the butter and sugar with a whip attachment until fluffy. Add the egg yolks, one at a time, mixing each in until incorporated. Mix in the sour cream and zest. 3. In a small bowl, sift together the flour, baking powder, baking soda and salt, and set aside. 4. In another, clean mixer bowl, whip the egg whites with a clean whisk attachment on high speed until soft-peaked but not dry. Set aside. 5. Add the flour mixture into the creamed butter mixture in two batches, mixing it on medium speed until just incorporated. Then mix in the pistachios, fresh cranberries and Grand Marnier. Remove bowl from mixer and, with a large rubber spatula, add half of the whipped egg whites to the batter, and carefully fold in with spatula. Then add the remaining egg whites, and fold in until incorporated. 6. Scrape the batter into the prepared Bundt pan, and tap the pan gently on a counter to release any air bubbles. Bake for about 35 to 40 minutes, or until done and a cake tester comes out clean. Let cool in pan on a rack for 10 minutes. Then unmold, c
PISTACHIO CAKE
Make and share this Pistachio Cake recipe from Food.com.
Provided by gwynn
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine cake mix, pudding mix, oil, sugar, water, vanilla and eggs, and beat well for 2 minutes.
- Take out 1 cup batter and mix with Hershey syrup.
- Grease and flour bundt pan.
- Sprinkle nuts and chocolate chips on bottom of pan.
- Pour batter on top of nuts and chips. Swirl batter with syrup on top.
- Bake 1 hour at 350 degrees.
- Cool 10 minutes, then remove from pan.
CRANBERRY ORANGE BUNDT CAKE
Extremely moist, this combination of cranberry & citrus along with the sweetness from the icing, gives this dessert a distinctive flavor! VIDEO https://www.youtube.com/watch?v=vm672KOTt0U
Provided by CLUBFOODY
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350ºF; grease and flour a Bundt pan. Sift together flour, baking powder, baking soda and salt; set aside.
- In the bowl of a stand mixer with the paddle attachment, combine together sugar, orange juice, eggs, buttermilk, cranberry juice, and grapeseed oil; process until blended. Add dry ingredients and mix just until incorporated. Fold in cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
- Bake for 53 to 60 minutes in the preheated oven, or until a cake tester inserted comes out clean. Let the cake cool in the pan set over a wire rack for 30 minutes. Remove the cake from the pan and place on a serving plate; ice it.
- ICING: In a medium mixing bowl, combine icing sugar, butter, orange juice, and orange zest until smooth. Ice cake when cool and sprinkle with chopped walnuts.
- If icing is too thick, add more liquid or too thin, add more icing sugar.
Nutrition Facts : Calories 4861.2, Fat 239.7, SaturatedFat 59.5, Cholesterol 544.3, Sodium 3157.5, Carbohydrate 640.6, Fiber 13.8, Sugar 407, Protein 51.9
CRANBERRY SPLASH BUNDT CAKE
This is a festive version of the old 7-Up Cake recipe! The Cranberry Splash pop gives it a fun twist... and it is soooo good!!!
Provided by Ruby Toozday
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar together for 20 minutes.
- Add eggs, 1 at a time, beating after each addition.
- Add flour and lemon extract.
- Fold in Sierra Mist Cranberry Splash pop.
- Pour into well-greased 12-cup Bundt pan or tube pan.
- Bake at 325 degrees for 1 to 1 1/4 hours. Cool completely.
- Make Cranberry Splash Glaze by mixing powdered sugar, pop and lemon juice together.
- When cake is cooled, dribble with Cranberry Splash Glaze.
Nutrition Facts : Calories 449.2, Fat 19.1, SaturatedFat 11.4, Cholesterol 111.8, Sodium 145.1, Carbohydrate 65.7, Fiber 0.6, Sugar 47.5, Protein 4.6
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