PISTACHIO CAKE
This is one of my favorite cakes, it is so moist. The great thing is you can use any kind of cake mix and any knid of pudding to change this one around. It is very versatile.
Provided by Leanne
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Pour into a greased bundt pan.
- Bake at 350 for about 45-50 minutes.
PISTACHIO CAKE III
A green tube cake made by altering a cake mix with pistachio pudding and green food coloring.
Provided by MACC
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h15m
Yield 14
Number Of Ingredients 7
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.
Nutrition Facts : Calories 242.3 calories, Carbohydrate 35.2 g, Cholesterol 53.9 mg, Fat 9.8 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 361.3 mg, Sugar 21 g
LITTLE PISTACHIO CAKES
These nutty little cupcakes, topped with cream cheese icing make a pretty addition to any buffet dessert or afternoon tea spread
Provided by Cassie Best
Categories Afternoon tea, Buffet, Treat
Time 40m
Yield Makes 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 444 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
PISTACHIO DREAM CAKE
"This moist delightful cake is good for you and yummy, too," assures Audrey Grimm of Mesa, Arizona.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine dry cake and pudding mixes, yogurt, egg whites and vanilla; beat on low speed for 1 minute. Gradually beat in soda. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, combine milk and dry pudding mix in a bowl; beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 148 calories, Fat 2g fat, Cholesterol 1mg cholesterol, Sodium 300mg sodium, Carbohydrate 28g carbohydrate, Fiber 3g protein.
PISTACHIO LAYER CAKE WITH CREAM CHEESE BUTTERCREAM
This pistachio layer cake with cream cheese buttercream is really special. The layers are light, moist, and not too sweet, with plenty of pistachio flavor. The presentation with the swirled top and pistachio-coated sides make it a real showpiece. Layers can be made, wrapped well, and frozen up to a month in advance.
Provided by John Somerall
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 2h35m
Yield 20
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
- Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
- Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
- Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
- Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
- Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
- While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
- Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
- Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
- Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.
Nutrition Facts : Calories 628.1 calories, Carbohydrate 85.4 g, Cholesterol 58.9 mg, Fat 29.6 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 14.2 g, Sodium 268.4 mg, Sugar 68.9 g
EASY PISTACHIO TUBE CAKE
Mixes make this light cake easy, and a fluted tube pan gets it holiday party-ready. Go for the pistachios on top-the extra crunch is worth it. -Dina Crowell, Fredericksburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. , In a large bowl, combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted near the center comes out clean, 35-40 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Dust with confectioners' sugar. If desired, sprinkle with pistachios.
Nutrition Facts : Calories 266 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 416mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.
PISTACHIO CAKE
This pastel-green, easy-to-make cake is super moist with a light, creamy frosting that is perfect for any holiday like Christmas, St. Patrick's Day, Easter, etc. This cake and the yummy frosting can be adapted with almost any flavor pudding. Experiment away!
Provided by TheRecycleChef
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 323 calories, Carbohydrate 35.9 g, Cholesterol 37.2 mg, Fat 18.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 3.2 g, Sodium 376.8 mg, Sugar 22.9 g
PRETTY PISTACHIO CAKE
Make and share this Pretty Pistachio Cake recipe from Food.com.
Provided by HOUSEMANAGER Charle
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water and oil; Beat on medium speed for 2 minutes; Stir in coloring and spread batter evenly into a 13 x 9 inch greased pan.
- BAKE 35 to 40 minutes; Cool completely on a wire rack.
- COMBINE in a large mixer bowl pudding mix and milk; Beat on low speed for 1 minute; Let set for 2 minutes; Add whipped topping and beat on low speed just to blend; Spread over cooled cake; Sprinkle with chopped pistachios.
- CHILL until serving: Store leftover cake in the refrigerator.
PISTACHIO CAKE
Make and share this Pistachio Cake recipe from Food.com.
Provided by gwynn
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine cake mix, pudding mix, oil, sugar, water, vanilla and eggs, and beat well for 2 minutes.
- Take out 1 cup batter and mix with Hershey syrup.
- Grease and flour bundt pan.
- Sprinkle nuts and chocolate chips on bottom of pan.
- Pour batter on top of nuts and chips. Swirl batter with syrup on top.
- Bake 1 hour at 350 degrees.
- Cool 10 minutes, then remove from pan.
PISTACHIO CAKE FROM SCRATCH
A better pistachio cake, this one's made from scratch. A unique mixing method is employed that assures good results every time. This is very similar to my almond butter cake -- the addition of oil and the use of egg yolks make it a bit richer, but it's not dense as the additional dry ingredients in the pistachio pudding mix keep it light.
Provided by Steve_G
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine eggs, extract and 1/4 of the sour cream in a small bowl.
- Cut butter into chunks.
- Put remaining sour cream in another small bowl with tablespoon of oil.
- allow all ingredients to come to room temperature while you prepare a 9-inch springform pan, line bottom with parchment, grease and flour.
- You can use a 9x2-inch round pan as well, but it will be a bit more difficult to unmold the cake.
- Toast pistachios in a 350 degree (f.) oven for 7-8 minutes, cool then grind fine, (I use a bag and rolling pin)-- if using dry measuring cups be sure to grind first then measure Sift all dry ingredients into the work bowl of your mixer and mix on low speed for 30 seconds to combine.
- Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds.
- This will aerate the cake and give it structure.
- Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
- Scrape the bowl one last time and give it a couple pulses.
- Pour batter into prepared pan and bake at 350 degrees for 40-50 minutes, (rotate pan 180 degrees after 25 minutes) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
- Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature.
- About 2 hours.
- It's delicious slightly warm with just a dusting of powdered sugar, topped with sweetened whipped cream or served with pistachio ice cream.
Nutrition Facts : Calories 470.3, Fat 27.3, SaturatedFat 15, Cholesterol 211.6, Sodium 286.8, Carbohydrate 50.3, Fiber 1, Sugar 25.9, Protein 6.2
PISTACHIO CAKE
Yummy pistachio cake that is moist. Alot of times I will use a glaze made from confectioner's sugar and water to drizzle over the top. The cake itself is a pretty green color and is nice at St. Patrick's Day or Christmas. Family favorite.
Provided by Kim127
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease and flour bundt pan.
- With an electric mixer, mix all ingredients except chips until well blended.
- Stir in mini chocolate chips.
- Pour cake mix into bundt pan.
- Bake at 350 degrees for 1 hour.
- Test for doneness.
- Enjoy!
Nutrition Facts : Calories 373.5, Fat 20.6, SaturatedFat 5.3, Cholesterol 89.5, Sodium 325.9, Carbohydrate 43.8, Fiber 1.2, Sugar 31.9, Protein 5.5
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STICKY PISTACHIO CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
Estimated Reading Time 3 mins
- Preheat oven to 350F/175C. Grease a 9×4-inch loaf pan, and line the bottom and sides with parchment paper, leaving enough overhang on the sides for lifting the cake out after baking (cake is sticky so it will make it easier to release it from pan).
- In a food processor, grind the pistachios to a fine crumb. Be careful not to overprocess or else you will end up with pistachio butter. Measure out 1½ cups of the mixture and transfer to a medium bowl. set aside the remaining crumbs for the cake topping. Add the salt, flour, and ground almonds to the bowl with the ground pistachios, and mix to combine.
- In a stand mixer fitted with the paddle attachment, beat together the butter and sugar for a few minutes until light and fluffy. Scrape down the sides and the bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in lemon zest, and almond/vanilla extract. With the mixer on low speed, add the flour mixture and beat just until combined. Do not overmix.
- scrape the batter into prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 45 minutes. Let cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.
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- Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. You’ll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.)
- Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk (and the green food coloring, if using) and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
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