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 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 II
This simple cake recipe uses pistachio pudding mix and lemon-lime flavored carbonated beverage to deliver a cake that is great for potlucks or family gatherings.
Provided by v monte
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Beat cake mix, oil, soda, eggs, and first package of pudding until smooth. Pour batter into greased 9 x 13 inch pan.
- Bake at 325 degrees F (165 degrees C) for 45 minutes, or cake tests done.
- Beat Dream Whip ™ , milk, and pudding until stiff; pour over cooled cake. Refrigerate.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 38.9 g, Cholesterol 32.6 mg, Fat 13.7 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 2.2 g, Sodium 368.1 mg, Sugar 27.9 g
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 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 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 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 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
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