Pistachio Cake Recipe

Name: Pistachio Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large white cake mix; 3/4 c. plus 1 Tbsp. water; 1 large pkg. instant pistachio pudding mix; 2 Tbsp. oleo; 1/2 tsp. vanilla; 3/4 c. oil; 4 eggs; nuts (optional); 2 c. powdered sugar; 1/3 c. water

Servings: persons

1
Mix all ingredients well, about 4 minutes.
2
Pour into greased and floured tube pan.
3
Sprinkle with nuts (optional).
4
Bake 35 to 40 minutes at 350u00b0.
5
Make icing while baking by combining powdered sugar, oleo, 1/3 cup water and 1/2 teaspoon vanilla.
6
Take cake from oven and puncture all over with a fork.
7
Pour icing all over. Return to oven for 5 minutes.
8
Invert on plate, then back on plate you want to use.

1007

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large white cake mix, 3/4 c. plus 1 Tbsp. water, 1 large pkg. instant pistachio pudding mix, 2 Tbsp. oleo, and more.

Yes, Pistachio Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio Cake

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