PISTACHIO CAKE
You'll love this homemade pistachio cake with no artificial flavors, food coloring, or pudding mix! This scrumptious pistachio layer cake with cream cheese frosting is the prefect spring cake for all occasions!
Provided by Sofi | Broma Bakery
Categories dessert
Time 2h
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Grease and flour three 6-inch cake pans. Set aside.
- In a food processor pulse the pistachios until they are broken down into fine pieces. It's okay if it's not completely powdery, but the pieces should be very small.
- Combine the pistachios, flour, baking powder, baking soda, and salt in a bowl. Stir to combine. Set aside.
- In a stand mixer fit with the whisk attachment, combine the butter and oil and beaut until homogenous. Add the granulated sugar and beat until light and fluffy and pale in color. Add the egg and egg white, vanilla extract and almond extract and beat on medium high until light and fluffy and pale in color.
- Add the sour cream and milk and mix to incorporate slightly. Don't over mix.
- Last, fold the dry ingredients into the wet until combined and no streaks of flour remain.
- Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until light golden brown and a knife inserted into the middle comes out mostly clean. Allow to cool completely.
- While the cakes are cooling, make the cream cheese frosting. In a stand mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, honey, and powdered sugar and whip to combine, about 1 minute more.
- Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layer, frosting in between each layer. Finish by frosting the outside of the cake with the remaining frosting.
- Sprinkle pistachio pieces along the sides of the cake, pushing it into the frosting gently with your hands. If you'd like, decorate the top of your cake with fresh fruit, more pistachio crumbs or a drizzle of honey. Enjoy!
WEIGHT WATCHERS PISTACHIO CAKE
Believe it or not, this light cake stays fresh in the fridge up to two weeks assuming it lasts that long! I personally like it any time of the year but it is particularly good in the summer or whenever you need something light and refreshing but without all of the extra calories. Enjoy!
Provided by Lady Dancer
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Spray 13 x 9 pan.
- Bake at 350°F for 30 - 35 minutes. Test cake top by lightly touching the center which should feel slightly firm and will slightly spring back to the touch.
- (Cool cake completely before frosting.).
- Mix together frosting ingredients and spread over cake.
- Refrigerate until ready to eat and hold in the fridge for up to two weeks!
- Enjoy!
AWESOME PISTACHIO CAKE/FROSTING-DIABETIC FRIENDLY
A YUMMY CAKE ...WITHOUT ALL THE GUILT! ...NOW THAT'S MY KIND OF CAKE! NUTRIENTS PER SERVING: 2.5 x 2.5-inch servings Approx.18-20 servings. CALORIES: about 200 CARBS: 30g FIBER: 3g TOTAL NET CARBS: 27g * NOTE: These are approx. values and include frosting. *My Diabetic Friendly Recipes
Provided by penny jordan
Categories Puddings
Time 1h
Number Of Ingredients 18
Steps:
- 1. PREHEAT: Oven to 325 to 350 degrees F. (oven temps. vary). COAT: 9x13x2-inch cake pan or desired pan with 'Bakers Joy' nonstick cooking spray.
- 2. IN: Large mixing bowl, beat together all CAKE ingredients. TRANSFER: Batter into prepared pan. BAKE: 30 to 35 minutes or until inserted toothpick comes out clean. DO NOT OVERBAKE. COOL: 10 minutes and invert onto serving plate. COMPLETELY COOL: And frost cake. GARNISH: With chopped pistachios, if desired. COVER: And refrigerate until serving. STORE: Leftovers in cake taker in refrigerator. ENJOY!
- 3. FROSTING: IN: Medium mixing bowl, mix whipped cream cheese and thawed lite cool-whip until well combined and creamy. ADD: Package of instant pudding mix slowly until well combined, add small amt. of skim milk if needed to thin icing down a bit if too thick and add green food coloring if desired. SPREAD: On cooled cake and garnish with nuts if desired or decorate as desired. **(Makes a beautiful birthday, St. Patricks Day or Easter cake...) ENJOY! **REFRIGERATE COVERED.
PISTACHIO BUNDT CAKE
Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust. The cake slices beautifully and would make a fun dessert for St. Patrick's Day. -Becky Gant, South Bend, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 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 small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.
Nutrition Facts : Calories 406 calories, Fat 20g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 415mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
PISTACHIO DREAM CAKE
"This moist delightful cake is good for you and yummy, too," assures Audrey Grimm of Mesa, Arizona.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine dry cake and pudding mixes, yogurt, egg whites and vanilla; beat on low speed for 1 minute. Gradually beat in soda. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, combine milk and dry pudding mix in a bowl; beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 148 calories, Fat 2g fat, Cholesterol 1mg cholesterol, Sodium 300mg sodium, Carbohydrate 28g carbohydrate, Fiber 3g protein.
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