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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I created this recipe for my mother who loves Pistachios. Since the first slice was served I get requests for this cake all the time. Friends and family actually get mad when I don't bake one for a party or cook-out. The cake comes out extremely moist and the frosting is to die for. I use the frosting method for all frostings, by changing the pudding flavor (chocolate pudding for chocolate frosting etc…). I’ve always use instant pudding mix in this recipe, so I’m not sure how sugar-free or non-instant puddings will work. Have fun and enjoy, I hope it’s as big a hit for you as it is for me. Ingredients:
10 1/4 ounces white cake mix |
3 1/2 ounces instant pistachio pudding mix |
4 eggs |
1/4 cup oil |
1/2 teaspoon almond extract |
1 1/2 cups water |
3 1/2 ounces instant pistachio pudding mix |
1 pint heavy whipping cream |
Directions:
1. Mix all the cake ingredients together and pour into two 9” cake pans or one bunt pan.
2. Place in oven for 35 -45 minutes at 350 degrees or until a toothpick poked into the center of the cake comes out cleanly. Let the cake cool completely before frosting.
3. Pistachio Icing.
4. Place your bowl and beaters from your electric mixer in the fridge for 10-15 minutes.
5. Once the bowl and beaters are chilled start to mix the heavy cream and one box of Instant Pistachio pudding slowly at first then gradully increase to the maximum speed of your mixer till you have soft peaks. Don't beat it for too long or you'll have Pistachio butter - LOL.
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