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 BUTTERCREAM FROSTING
Decadent pistachio pudding buttercream frosting! This delicious frosting combines my two favorite foods.
Provided by Karlynn Johnston
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- Using the paddle attachment on a stand mixer, cream the butter until light and fluffy.
- In a measuring cup, combine the milk and the pudding mix until it's completely dissolved. If you do not dissolve it all at this point, you will have gritty icing!
- Beat the pudding mixture into the butter completely.
- Add in the powdered sugar, half a cup at a time, beating in completely.
- Chill the icing for approximately 20 minutes, to allow the jello and the butter to set more completely.
- Use to ice cakes and cupcakes.
- Yield: Approximately 1 1/2 cups of icing. This will frost one standard sized bundt cake perfectly.
Nutrition Facts : Calories 87 kcal, Carbohydrate 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 125 mg, Sugar 3 g, ServingSize 1 serving
PISTACHIO WHIPPED CREAM FROSTING
Light and creamy Pistachio flavored frosting that tastes just like Whipped Cream. The pistachio lovers in your life will request this Pistachio Whipped Cream Frosting again and again.
Provided by Two Sisters Crafting
Categories Frosting
Time 10m
Number Of Ingredients 6
Steps:
- Add Whipping Cream to a chilled mixing bowl.
- Turn mixer on high. Mix until soft peaks form.
- Add Powdered Sugar.
- Mix at high speed.
- Just before you get to stiff peaks add the Pistachio Pudding Mix.
- On slow speed, mix whipping cream and pudding.
- When it starts to come together, stop mixer and scrape down sides.
- Check to make sure the pudding hasn't clumped on the bottom.
- Fold mixture a couple of times with a spoon.
- Turn mixer back on for just a few revolutions.
- DO NOT OVERMIX.
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
PISTACHIO PUDDING, PINEAPPLE FLUFF DESSERT SALAD
Years ago I enjoyed a salad similar to this. I got what was in it, but not how to put it all together and the sizes and amounts. Over the years I used trial and error to come up with this. My husband's family just expect this at every gathering and really gripe if I don't make it. Once I was planning something else and they brought the ingredients to the gathering for me to make it.
Provided by chilepepper1231
Categories < 15 Mins
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Chop the cherries into fourths, but reserve a few for the top whole.
- Mix pudding with cool whip and pineapple with juice.
- Add walnuts, chopped cherries and marshmallows.
- Combine well.
- Refridgerate for at least 24 hours so marshmallows can soften, but can be served after 2 hours.
- Garnish with whole cherries on top.
Nutrition Facts : Calories 547.8, Fat 32.6, SaturatedFat 16.3, Sodium 54.4, Carbohydrate 64.7, Fiber 2.1, Sugar 50.6, Protein 5.5
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 FROSTING
Make and share this Pistachio Pudding Frosting recipe from Food.com.
Provided by Chef Mobyclick
Categories Dessert
Time 15m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare pudding mix according to package directions using the 1 1/2 cups milk.
- In a small mixer bowl beat margarine and shortening with an electric mixer on medium speed for 30 seconds. Add powdered sugar to beaten mixture; beat till lightly and fluffy. Gradually add pudding, beating well.
- Makes 3 3/4 cups, enough to frost top and sides of one 13x9x2-inch cake or tops and sides of two 8-or9-inch cake layers.
- Source: Better Homes and Gardens Creative Ideas: Holiday Desserts, 1988.
Nutrition Facts : Calories 302.5, Fat 26, SaturatedFat 11.5, Cholesterol 36.9, Sodium 104.3, Carbohydrate 17.1, Sugar 14.7, Protein 1.6
PISTACHIO CAKE AND FROSTING
This cake used to be called "Watergate Cake with Cover-Up Icing" so that tells you how long I've had this recipe!
Provided by Joy1996
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 10
Steps:
- CAKE: Mix all ingredients together in a large bowl all at once.
- Pour into greased and floured 9x13" pan and bake at 350 degrees for 45 minutes.
- Cool completely and make frosting: Put all ingredients into large bowl and whip until stiff peaks form.
- Frost cooled cake and sprinkle with chopped walnuts, if desired.
Nutrition Facts : Calories 5171.4, Fat 337.2, SaturatedFat 60.5, Cholesterol 685.7, Sodium 3987.9, Carbohydrate 485.5, Fiber 14.2, Sugar 328, Protein 73.6
PISTACHIO BUTTERCREAM FROSTING
Provided by Lane Crowther
Categories Food Processor Mixer Dairy Dessert Easter Pistachio Bon Appétit Los Angeles California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes About 3 Cups
Number Of Ingredients 7
Steps:
- Bring half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture.Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours.
- Using electric mixer, beat unsalted butter in large bowl until fluffy. Add pastry cream by 1/4 cupfuls, beating well after each addition. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)
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