Vintage Pistachio Cake Recipes

VINTAGE PISTACHIO CAKE

Steps:

• 1. Mix everything in a bowl, beating 4 mins.
• 2. Pour into greased tube pan no NOT flour pan!!
• 3. Bake in preheated oven 350 F degrees 40 minutes. Freezes well!
• 4. Notes: I add 1 tsp. almond extract to batter. I use a bunt pan, and bake 350 F degrees for 50 minutes. Let cool in the pan 15 minutes. Invert pan, cool cake completely. Dust with confectioners sugar.
• 5. For Frosting: * Opts 1: 1 (3.4 ounce) package instant pistachio pudding mix 1 pint of heavy whipping cream * Opts 2: 16 oz. container of Cool Whip mixed with 1 (3.4 ounce) package instant pistachio pudding mix * You can change up and add other ingredients as you wish such as chocolate chips and cherries. I've also changed the cake and puddng mixes to make other flavors.
• 6. * FYI!!!!! Never use pudding with a cake mix that already has pudding in it. That's what makes it fail. Duncan Hines, works every time!

PISTACHIO CAKE (BEST RECIPE)

Steps:

• For the cake, preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch tube pan with butter and coat with flour. Shake out excess flour.
• In a large bowl, whisk together yellow cake mix and pistachio pudding mix. Form a well in the middle and pour in the eggs, water, oil, almond extract, and food coloring. Beat the ingredients at medium speed for about 2 minutes, or until well-combined.
• Pour the batter into the prepared pan. Bake for 50 to 55 minutes. The cake should spring back when pressed lightly.
• Let the cake cool in the pan for 15 minutes. Flip it over onto a wire rack and let cool completely.
• Meanwhile, prepare the frosting. Whisk together Cool Whip and pistachio pudding mix until smooth and fluffy.
• Frost completely cooled cake with pistachio frosting. Slice and enjoy!

PISTACHIO PUDDING CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

PISTACHIO CAKE

Steps:

• Mix all ingredients together.
• Pour into a greased bundt pan.
• Bake at 350 for about 45-50 minutes.

PISTACHIO CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
• Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.