Grammies Pistachio Pudding And Pineapple Cake Food
WATERGATE CAKE WITH PINEAPPLE
This Watergate cake brings a plain pistachio cake to a whole new level. The pineapple makes the cake tender and full of flavor. Chopped pistachios add some texture. The creamy frosting is fluffy and not too sweet - the perfect complement to this cake. Make sure to let this get really cold, it's best when served cold. Perfect for...
Provided by Melissa Turner
Categories Cakes
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. In a large mixing bowl, mix all cake ingredients for two minutes on medium speed.
- 2. Fold in the nuts.
- 3. Pour into 2 round cake pans or a 9x13 baking pan.
- 4. Bake according to cake mix directions.
- 5. Cool cakes completely.
- 6. While cake is cooking, in a medium bowl mix pudding and milk. Chill for 5 minutes. Fold in Cool Whip and chill until cake is ready for frosting.
- 7. After cakes are cooled completely frost.
- 8. Refrigerate until time to serve. Keep any leftover cake refrigerated.
JELLO PISTACHIO PUDDING CAKE
This is a Jello recipe...much loved in my family for many years. Very moist and light tasting. Cheery presentation! You can exchange pudding and cake flavors for a different taste sensation.
Provided by kzmom
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in large bowl.
- Beat at medium speed for 2 minutes.
- Pour into greased and floured 10" tube bundt pan.
- Bake at 350 for 50-55 minutes or until cake springs back when lightly pressed.
- Cool in pan for 15 minutes.
- Remove from pan, finish cooling on rack. Top with glaze of icing sugar and a tablespoon or two of hot water.
Nutrition Facts : Calories 248.9, Fat 11.1, SaturatedFat 1.8, Cholesterol 71.3, Sodium 303.2, Carbohydrate 33.4, Fiber 0.5, Sugar 18.6, Protein 4
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 PUDDING CAKE
I created this recipe for my mother who loves Pistachios. Since the first slice was served I get requests for this cake all the time. Friends and family actually get mad when I don't bake one for a party or cook-out. The cake comes out extremely moist and the frosting is to die for. I use the frosting method for all frostings, by changing the pudding flavor (chocolate pudding for chocolate frosting etc...). I've always use instant pudding mix in this recipe, so I'm not sure how sugar-free or non-instant puddings will work. Have fun and enjoy, I hope it's as big a hit for you as it is for me.
Provided by Thierry Schwartz
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the cake ingredients together and pour into two 9" cake pans or one bunt pan.
- Place in oven for 35 -45 minutes at 350 degrees or until a toothpick poked into the center of the cake comes out cleanly. Let the cake cool completely before frosting.
- Pistachio Icing.
- Place your bowl and beaters from your electric mixer in the fridge for 10-15 minutes.
- Once the bowl and beaters are chilled start to mix the heavy cream and one box of Instant Pistachio pudding slowly at first then gradully increase to the maximum speed of your mixer till you have soft peaks. Don't beat it for too long or you'll have Pistachio butter -- LOL.
Nutrition Facts : Calories 611.9, Fat 47.1, SaturatedFat 21.5, Cholesterol 249.7, Sodium 402.1, Carbohydrate 40.6, Fiber 0.4, Sugar 27, Protein 8
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