Pistachio Pudding Cake Recipes

Steps:

• Mix all the cake ingredients together and pour into two 9" cake pans or one bunt pan.
• 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.
• Pistachio Icing.
• Place your bowl and beaters from your electric mixer in the fridge for 10-15 minutes.
• 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.

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.

Steps:

• Combine all ingredients in large bowl.
• Beat at medium speed for 2 minutes.
• Pour into greased and floured 10" tube bundt pan.
• Bake at 350 for 50-55 minutes or until cake springs back when lightly pressed.
• Cool in pan for 15 minutes.
• Remove from pan, finish cooling on rack. Top with glaze of icing sugar and a tablespoon or two of hot water.

Steps:

• Combine dry ingredients. Slowly add in the eggs, club soda and oil. Stir until smooth. Pour into a greased Bundt pan.
• Bake at 350* for 50-60 minutes.
• When cake is nearly done, make frosting: Melt 3 Tablespoons of butter in a sauce pan until it turns a little brown. Add 2 Tablespoons of milk. Then add enough powder sugar to desired consistency. Add 1 teaspoon of vanilla if desired. .
• Pour frosting on while hot.

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.

Steps:

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

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease a 12-hole silicone muffin or friand mould, then dust with a little flour, and tip out the excess (a metal tray will work too, but line with muffin cases, as the mixture may stick). Put the pistachios in a food processor and blitz until finely chopped but not greasy. Add the remaining cake ingredients and blend again into a creamy mixture. Use 2 spoons to fill each hole of your tray 2/3 full, place on the middle shelf of the oven and bake for 15 mins or until a skewer inserted comes out clean. Leave to cool in the mould for 10 mins, then run a knife around the edge of each cake and turn out onto a wire rack.
• Meanwhile, make the icing. Using an electric hand whisk, blend 3 tbsp of the cream cheese with the butter until smooth, then add the remaining cream cheese and icing sugar. Whizz again until creamy, transfer to a piping bag fitted with a small round nozzle, and chill until ready to use.
• When the cakes are cool, pipe spikes of icing on top of each one, then sprinkle with chopped pistachios. Can be made ahead - store the un-iced cakes in a sealed container for up to 3 days and chill the icing for 2 days.

Steps:

• Blend cake mix, eggs, oil, sprite ( I use 7-Up) and one box of pudding mix. Beat with a mixer for 2 minutes.
• Pour into a 9x13-inch pan.
• Bake 350 for 35-45 minutes. Cool completely.
• For frosting, stir one box of pudding mix with milk, then fold in cool whip.
• Spread on cooled cake.
• Keep refrigerated.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with floured cooking spray.
• Place cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and food coloring; whisk until smooth. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes. Remove from the oven and let cool, about 30 minutes.
• When the cake is almost finished cooling, whisk together cold milk and pudding mix in a bowl for 2 minutes. Let sit until soft and thickened, about 5 minutes.
• Poke holes all over the top of the cooled cake using the handle of a clean wooden spoon. Pour pudding over the cake, spreading evenly to the edges. Spread whipped topping over the pudding layer. Sprinkle pistachios over top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
• Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.

Steps:

• Heat oven to 350°F.
• Beat all ingredients except sugar with mixer until blended.
• Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Sprinkle with sugar just before serving.