Reviewed: Mar. 13, 2008

This was a GREAT recipe! The cake was indeed moist and the middle filling of sugar and nuts added the right amount of sweetness. I could only find sugar-free pistachio pudding and it tasted just fine. Also, I didn't have brown sugar, so I substituted it with brown raw/turbinado sugar. It added a little crunch which my friends loved! Also, at least in my oven, it didn't need to cook as long as the recipe called for, so simply keep an eye on it. I will definitely be making this again!

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Gootz


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Reviewed: Jun. 18, 2007

this cake was great. i made it for a dinner party and everyone loved it. the green color is definitely interesting, but the cake is delicious.

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xx thinkpink xo

	Living In: Issaquah, Washington, USA
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Reviewed: May 15, 2007

My husband loved it. I used pistachios instead of walnuts and skipped the powdered sugar, but otherwise followed the recipe. The amount of sugar/nut/cinnamon mixture was too much. I had about 1/2 of it leftover. This is definitely a cake.

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DIAMONDLADY


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Reviewed: Mar. 28, 2007

Made cupcakes with a cream cheese frosting. Wonderful

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mugsy


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Reviewed: Feb. 3, 2007

This is the best Pistachio Nut Bundt Cake I've ever made. 5* +

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Sue Peters


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Reviewed: Mar. 26, 2006

I used a white cake mix based on other reviews and added some green food coloring so it would be really GREEN for St. Patty's day. The batter was really thick- which freaked me out and I got it into the pan so quickly (I recently read that adding pudding to a cake mix starts to set the pudding up immediately) that I forgot to add the nuts and sugar! So, my cake was a little pinch too dry- but the flavor was very good! Next time, I will not freak out about the mix setting up too fast! Thanks for the recipe!

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COURTNEYGRIFF

	Cooking Level: Expert
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Reviewed: Mar. 22, 2006

I made this cake for an office potluck on St. Patrick's Day and it was a hit! Everyone loved it, it is so moist and the nuts in the middle are great!

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Brenda C


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Reviewed: Mar. 21, 2006

good with pistachio pudding filling

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mscblue

	Cooking Level: Expert Home Town: Milton, Wisconsin, USA Living In: Janesville, Wisconsin, USA
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Reviewed: Mar. 16, 2006

I also found the batter to be very thick. I dipped the spatula in oil to help spread it in the pan. It spread very easy. Use white cake mix for a beautiful green color and pistachios intstead of walnuts.

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justlaughatlife


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Reviewed: Dec. 12, 2005

Very good and very moist. I did add green food coloring so it wouldn't look so odd-colored. Co-workers liked this one a lot. Thanks!

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LMAREK50

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Bolingbrook, Illinois, USA
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Reviewed: Oct. 27, 2005

This is good, but, it is very thick. I added a little bit of milk to make it easier to spread in pan. I also think that this could use a little something as frosting so I made a simple milk & confectioners sugar and drizzled over the top........

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BKSMITH1964


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Reviewed: Apr. 9, 2005

It is so easy and so tasty! I have never made anything with pistachio, but, if you like to eat pistachio it self, you might try make this! You will love it! :)

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TIGEREYE38


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Reviewed: Mar. 21, 2005

Great cake! Word of warning, though. Batter is VERY thick and sticky and does not pour. The longer it sits in bowl, the thicker it gets, due to instant pudding thickening. Have your pan ready before mixing batter and use a spatula to get batter to pan. Nut/brown sugar in center is perfect. Would definitely make again.

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KATHRYNF1


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Reviewed: Mar. 16, 2005

I made this cake for St. Patrick's Day. It didn't make sense to me to use a yellow cake mix with green pudding and expect it to come out green so I used a white cake mix and it turned out a nice shade of green. I love icing so I iced the cake with a tub of ready-made buttercream frosting. Thanks for sharing this recipe - I love bundt cakes and this is perfect for the occasion!

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PONTIACGIRL71


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Reviewed: Feb. 5, 2005

I made this cake for the first time. Ohhhhh my gosh. It was so delicious and moist and very, very yummy! My co-workers ate it up. I would definetly make this again.

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POLISHPRINCESS1


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Reviewed: Oct. 7, 2004

AWESOME!! Very moist and tasty! Will make over and over again!

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MOMMYTOCHADJR


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Reviewed: Mar. 17, 2004

This is a great, easy recipe (it is very think, but bakes well). I substituted chopped pistachios for the walnuts. I aslo used a couple drops of blue food coloring to make it a little more "green". A great St. Patty's day treat with or without frosting!

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tholz


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Reviewed: Mar. 13, 2004

Great cake with a subtl pistachio flavor. Very moist and easy to make. Not sure if it was becasue I used the store brand pudding, but mine wasn't green, but yellow. I made it for St. Patricks Day and wished that I had added some food coloring...

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THADANDBRANDI


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Reviewed: Jan. 25, 2004

Overall this cake was well received by my tasters. Like Ginger I too found myself re-checking the recipe to see if I had forgotten to add some liquid ingredient. The batter was extremly thick (like play-dough) I did think the end result could have been more moist. We did like the no icing feature as the cake was not to sweet. The cake did have an interesting flavor. I will probably make it again.

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