PISTACHIO CAKE
This is one of my favorite cakes, it is so moist. The great thing is you can use any kind of cake mix and any knid of pudding to change this one around. It is very versatile.
Provided by Leanne
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Pour into a greased bundt pan.
- Bake at 350 for about 45-50 minutes.
PISTACHIO NUT BUNDT CAKE
An easy to make green bundt cake...perfect for Christmas or St. Patrick's Day and delicious any time!!
Provided by CaliforniaJan
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease and flour a 9-inch bundt pan.
- In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. The batter will be thick. Spoon half of the batter into the prepared pan. Combine the brown sugar, pistachios and cinnamon, sprinkle over the batter in the pan., being careful to keep filling from the edges as it might stick to the pan. Cover with the remaining batter.
- Bake 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with powdered sugar.
PISTACHIO CAKE
Make this pistachio cake with real pistachio and almond extract flavors. This "naked cake" is finished with silky cream cheese frosting. Read the recipe notes before beginning. The pink flowers pictured on the finished cake are called kalanchoe.
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 15
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.
PISTACHIO CAKE
This pastel-green, easy-to-make cake is super moist with a light, creamy frosting that is perfect for any holiday like Christmas, St. Patrick's Day, Easter, etc. This cake and the yummy frosting can be adapted with almost any flavor pudding. Experiment away!
Provided by TheRecycleChef
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 323 calories, Carbohydrate 35.9 g, Cholesterol 37.2 mg, Fat 18.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 3.2 g, Sodium 376.8 mg, Sugar 22.9 g
PISTACHIO CAKE
Categories Cake Food Processor Mixer Nut Dessert Bake Ramadan Pistachio Spice Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 (13- by 9-inch) cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter a 13- by 9-inch metal cake pan, then line bottom with wax paper. Butter paper and dust pan with some flour, knocking out excess.
- Pulse pistachios in a food processor until finely ground (be careful not to overprocess into a paste). Add 1 cup flour, baking powder, cardamom, and salt and pulse once or twice to mix.
- Combine milk and vanilla in a measuring cup.
- Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add pistachio flour and milk in batches, beginning and ending with flour, and mix at low speed until just combined.
- Spread batter evenly in cake pan and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool in pan on a rack 10 minutes, then run a thin knife around sides of cake and invert onto rack. Remove paper and reinvert cake onto a platter. Cut into squares and serve warm or at room temperature.
LITTLE PISTACHIO CAKES
These nutty little cupcakes, topped with cream cheese icing make a pretty addition to any buffet dessert or afternoon tea spread
Provided by Cassie Best
Categories Afternoon tea, Buffet, Treat
Time 40m
Yield Makes 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 444 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
PISTACHIO NUT BUNDT CAKE
A green Bundt cake. This is perfect for Christmas or St. Patrick's day.
Provided by Marlene Edwards
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.
- Bake for 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar.
Nutrition Facts : Calories 472.8 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 23.3 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 5.3 g, Sodium 547.7 mg, Sugar 41.8 g
PISTACHIO CAKE
This moist and flavorful cake is incredibly fragrant thanks to the addition of all the orange zest. It is delicious served with ice cream or whipped cream.
Provided by Rick Tramonto
Categories Cake Milk/Cream Food Processor Mixer Egg Dessert Bake Quick & Easy Orange Pistachio Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Arrange oven rack in middle position and preheat oven to 350°F. Butter 9-inch-diameter round metal pan and line bottom with waxed paper. Butter paper, then dust pan with flour, knocking out excess.
- Using food processor, pulse pistachios until finely ground, about 40 seconds. (Do not overprocess, or mixture will become paste.) Add flour, baking powder, cardamom, and salt and pulse briefly to combine.
- In small bowl, combine milk and vanilla.
- In large bowl using electric mixer at moderate speed, beat together butter and sugar until light and fluffy, 1 1/2 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add pistachio and milk mixtures alternately in batches, beginning and ending with pistachio mixture and beating after each addition just until combined. Add orange zest and beat just until combined.
- Spread batter evenly in pan and bake until wooden skewer inserted in center of cake comes out clean, 30 to 40 minutes. Cool in pan on rack 10 minutes, then run knife around cake to loosen and invert onto rack. Remove paper and serve warm or at room temperature with vanilla ice cream or whipped cream.
PISTACHIO CAKE
Mom is well-known for her holiday cookies, candies and cakes. This delicious dessert starts conveniently with a cake mix and instant pudding. You're sure to get requests for second helpings when you serve it. -Becky Brunette, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 479 calories, Fat 29g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 443mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.
PISTACHIO CAKE AND FROSTING
Make and share this Pistachio Cake and Frosting recipe from Food.com.
Provided by Toadi
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Blend cake mix, eggs, oil, sprite ( I use 7-Up) and one box of pudding mix. Beat with a mixer for 2 minutes.
- Pour into a 9x13-inch pan.
- Bake 350 for 35-45 minutes. Cool completely.
- For frosting, stir one box of pudding mix with milk, then fold in cool whip.
- Spread on cooled cake.
- Keep refrigerated.
Nutrition Facts : Calories 442.2, Fat 29.5, SaturatedFat 8.3, Cholesterol 55, Sodium 320.1, Carbohydrate 41.1, Fiber 0.4, Sugar 30, Protein 4.3
PISTACHIO NUT LAYER CAKE
My cousin wanted a pistachio cake for her wedding, so rather than use boxed yellow cake mix and pistachio pudding mix, I opted for fresh pistachio nuts and came up with this delicious recipe! Frost with your choice of frosting.
Provided by Linsey
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Time 1h20m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 324 calories, Carbohydrate 47.8 g, Cholesterol 53 mg, Fat 12.4 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 5.8 g, Sodium 402.9 mg, Sugar 26.6 g
PISTACHIO NUT CAKE
My cousin wanted a pistachio cake for her wedding, so rather than use boxed yellow cake mix and pistachio pudding mix, I opted for fresh pistachio nuts and came up with this delicious recipe!
Provided by Linsey
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
- Mix milk, almond extract, salt, and vanilla extract together in a small bowl.
- Combine sugar and butter in a large bowl; beat with an electric mixer until creamy and smooth. Beat in eggs one at a time. Mix in pistachio nuts. Add flour to the creamed butter mixture alternately with the milk mixture, stirring batter well after each addition.
- Mix vinegar and baking soda together in a small bowl. Fold into the batter. Divide batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
- Spread white frosting between cake layers. Stack layers; frost top and sides of cake.
Nutrition Facts : Calories 576 calories, Carbohydrate 87.8 g, Cholesterol 63.6 mg, Fat 22.2 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 8.3 g, Sodium 630 mg, Sugar 60.2 g
PISTACHIO NUT CAKE II
This cake uses yellow cake mix, instant pistachio pudding and it's covered with a pistachio flavored whipped topping.
Provided by Cathie Taylor
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a medium bowl, stir together the cake mix and 1 package of instant pudding. Add the oil, eggs and club soda, mix well. Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely. In a medium bowl, stir together the instant whipped topping and instant pudding. Add the milk and mix until light and fluffy. Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.
Nutrition Facts : Calories 424.7 calories, Carbohydrate 45.5 g, Cholesterol 42.7 mg, Fat 25.2 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 4.7 g, Sodium 486.9 mg, Sugar 29.1 g
PISTACHIO CAKE WITH WALNUTS
It didn't take long for this cake from the 1970s to become the favorite birthday cake of my husband, Joe. -Patty LaNoue Stearns, Traverse City, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. , In a large bowl, combine the first 5 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in walnuts. Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., For frosting, in a large bowl, combine pudding mix and milk; beat on low speed 1 minute. Fold in whipped topping. Spread over cake. Refrigerate leftovers.
Nutrition Facts : Calories 476 calories, Fat 27g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 534mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
PISTACHIO NUT SWIRL CAKE OR COFFEECAKE
This is a recipe starting with a cake mix. My daughter gave this to me years ago. It could be used as a coffee cake, too.
Provided by Mimi in Maine
Categories Breads
Time 1h25m
Yield 1 cake
Number Of Ingredients 9
Steps:
- FILLING:.
- Combine the sugar, cinnamon, and nuts together and set aside.
- CAKE:.
- Mix the cake mix, pudding, eggs, sour cream, oil, food coloring, and almond together.
- Beat at medium speed for 2 minutes; scrape and beat another minute.
- Grease and flour a 10" tube pan.
- Pour 1/3 of the batter in the pan.
- Sprinkle with 1/2 of the sugar mixture and then put another layer of batter, and another layer of sugar.
- Top with batter.
- Bake at 350 for about 50 minutes or till done.
Nutrition Facts : Calories 4714.6, Fat 271.7, SaturatedFat 59.4, Cholesterol 874, Sodium 3875.8, Carbohydrate 523.2, Fiber 11, Sugar 335, Protein 61.7
PISTACHIO CAKE FROM SCRATCH
A better pistachio cake, this one's made from scratch. A unique mixing method is employed that assures good results every time. This is very similar to my almond butter cake -- the addition of oil and the use of egg yolks make it a bit richer, but it's not dense as the additional dry ingredients in the pistachio pudding mix keep it light.
Provided by Steve_G
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 470.3, Fat 27.3, SaturatedFat 15, Cholesterol 211.6, Sodium 286.8, Carbohydrate 50.3, Fiber 1, Sugar 25.9, Protein 6.2
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