A ‘cake-mix-easy’, fix-it-up and call ithomemade pistachio cake.
Recipe: Pistachio Cake
1 (18.25-ounce) package white oryellow cake mix
In a bowl mix together cake mix, 1 packageinstant pistachio pudding mix, eggs, oil and milk. Beat withan electric mixer on medium speed for 4 minutes. Pour batterinto a greased 13 x 9-inch cake pan and sprinkle the choppednuts evenly over the top.
Bake at 350°F (175°C) for 45 to50 minutes or until cake tests done when a wooden pick insertedin the center comes out clean. Cool completely before frosting.
For Frosting: Combine nondairy whippedtopping, remaining package instant pistachio pudding mix andcrushed pineapple. Spread over the cooled cake. Keep refrigerated.
2 (3-ounce) packages instant pistachio pudding mix – divideduse
3 large eggs
1 cup vegetable oil
1 cup milk1/2 cup chopped pistachios or othernuts1 (12-ounce) container nondairy whippedtopping
1 (14-ounce) can crushed pineapple
Makes 12 servings.
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