Pistachio Pound Cake Recipe

Name: Pistachio Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box any type white cake mix; 1 box pistachio pudding (instant or regular); 1/2 c. vegetable oil; 4 eggs; 1 tsp. vanilla; 1 c. sour cream; 1 stick butter; 1 Tbsp. cocoa; 1 Tbsp. cinnamon; 1/2 c. sugar; 1/2 c. chopped pistachio nuts

Servings: persons

1 box any type white cake mix
1 box pistachio pudding (instant or regular)
1/2 c. vegetable oil
4 eggs
1 tsp. vanilla
1 c. sour cream
1 stick butter
1 Tbsp. cocoa
1 Tbsp. cinnamon
1/2 c. sugar
1/2 c. chopped pistachio nuts

1
Mix the first 6 ingredients together and put aside.
2
In a saucepan over low heat, mix remaining ingredients.
3
Grease 2 loaf pans.
4
Add 1/2 of saucepan mixture to each pan.
5
Add 1/2 of cake mix/pudding mixture to each pan.
6
(This mixture will not spread evenly, but it will rise and fill loaf pan completely during baking.)
7
Bake for approximately 1 hour at 300u00b0.
8
Cool completely before removing.

864

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1 box any type white cake mix, 1 box pistachio pudding (instant or regular), 1/2 c. vegetable oil, 4 eggs, and more.

Yes, Pistachio Pound 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 Pound Cake

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