Remy'S Pistachio Cake With Caramel Icing Recipe

Name: Remy'S Pistachio Cake With Caramel Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cake; butter recipe cake mix; pistachio pudding mix; 1 cup sour cream; 1/4 cup oil; 4 eggs; For the Nut Mixture; 1/2 cup chopped nuts; 2 tablespoons sugar; 1/2 teaspoon cinnamon; For the Icing; 1/2 cup butter; 1 cup light brown sugar, packed; 1/4 cup milk; 2 cups confectioners' sugar

Servings: persons

For the Cake
butter recipe cake mix
pistachio pudding mix
1 cup sour cream
1/4 cup oil
4 eggs
For the Nut Mixture
1/2 cup chopped nuts
2 tablespoons sugar
1/2 teaspoon cinnamon
For the Icing
1/2 cup butter
1 cup light brown sugar, packed
1/4 cup milk
2 cups confectioners' sugar

1
Preheat oven to 350.
2
Mix all cake ingredients together. Beat about 2 minutes.
3
Coat a bundt pan with oil cooking spray. Pour in 1/3 of the cake batter. Sprinkle 1/3 of the nut mix on top. Repeat two more times, till you have 3 layers each cake batter and nut mix.
4
Bake about 50 minutes or till a toothpick inserted in the cake comes out clean. Allow to cool 5-10 minutes on a cooling rack. Then flip the cake onto a serving plate.
5
While the cake is baking, prepare the icing --
6
Melt butter in a pan over medium heat. Stir in the brown sugar and bring to a boil, then reduce to low. Stir for two minutes.
7
Add milk bring to a boil, stirring constantly. Cool to lukewarm.
8
Gradually sift in all the confectioners sugar. Whisk until icing gets stiffer.
9
Pour the icing over when the icing is cool enough to stick to the cake so that it does not settle at the bottom of the cake and serving plate.

1231

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: For the Cake, butter recipe cake mix, pistachio pudding mix, 1 cup sour cream, and more.

Yes, Remy'S Pistachio Cake With Caramel Icing 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.

That's it — enjoy your meal!

Remy'S Pistachio Cake With Caramel Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions