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 (18 ounce) box butter recipe cake mix; 1 (3 1/2 ounce) box pistachio pudding mix; 4 eggs; ¼ cup water; ¼ cup oil; 8 ounces cream cheese; ½ cup sugar; ½ cup brown sugar; 2 teaspoons cinnamon; ¾ cup nuts

Servings: persons

1
Mix the first 6 ingredients together until smooth.
2
In a separate bowl, mix the sugar, brown sugar, cinnamon, and nuts.
3
Set aside.
4
Pour half of the batter into a greased 13/9 inch pan.
5
Sprinkle half of the sugar mixture over the top of the batter in the pan.
6
Pour remaining batter and sprinkle the rest of the sugar mixture on top.
7
Bake at 400 for 20-25 minutes.
8
Then turn down oven to 350 and bake for an additional 10 minutes.

856

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 10 ingredients. The key ingredients include: 1 (18 ounce) box butter recipe cake mix, 1 (3 1/2 ounce) box pistachio pudding mix, 4 eggs, ¼ cup water, 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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