Pistachio Cake From Mix Food

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 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.

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.

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:

• 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 (FROM MIX)

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10 inch Bundt pan.
• In a large bowl; mix together cake mix, pudding, water, eggs, and oil.
• Pour into prepared Bundt pan.
• Bake 45 minutes, or until cake tests done.
• Allow to cool on a wire rack.
• when cool sift on powdered sugar.

JELLO PISTACHIO PUDDING CAKE

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.

PISTACHIO CAKE FROM SCRATCH

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.

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!