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Pistachio Cake

By Carolyn Haslam-ODea

Great spring cake. Sprinkle top with pistachio nuts and violets.

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Ingredients

  • 1 pkg. yellow cake mix
  • 1 pkg jello pistachio pudding
  • 1/2 tsp almond extract
  • 4 eggs
  • 1 1/2 cups water
  • 1/4 cup oil
  • 1 cup pistachios for sprinkling on top
  • Pistachio Icing:
  • 1 pkg. jello pistachio pudding
  • 1 envelope dream whip
  • 1 1/2 cup milk

Details

Servings 10
Level of difficulty Easy
Preparation time 15mins
Cooking time 50mins
Cost Average budget

Preparation

Step 1

Mix all the ingredients for the cake for 2 minutes. Bake for 50-55 minutes at 350 F.

Step 2

Beat all the ingredients for the pistachio icing about 5 minutes or until thickened.

Step 3

Ice the cake when cool. Sprinkle pistachios on top. Decorate with violets.

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INGREDIENTS

  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate

METHOD

  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

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