Pistachio Cake III Recipe - Allrecipes.com
Pistachio Cake III Recipe
29 Photos
Pistachio Cake III
See how to make a moist, delicious pistachio cake. See more
  • READY IN hrs

Pistachio Cake III

Recipe by  

"A green tube cake made by altering a cake mix with pistachio pudding and green food coloring."

Back
Next
+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. 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.
  3. 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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2007

I love this cake and make it often. Everyone at work loves it too. I frost it will a 16 oz container of Cool Whip mixed with a box of instant pistachio pudding and it is very moist and fabulous! I bake it in a bundt pan and it comes out perfect everytime.

 
Most Helpful Critical Review
Feb 23, 2008

The pistachio cake recipies I have seen here seem to all mention one problem colapsing.I have found a very simple way to make this cake is to use one box of instant cake mix, one package of pistachio pudding(instant) one small container of sour cream and two eggs. Make sure you grease and flour the bundt pan. I also usualy bake at 300. For frosting use another package of the pistachio pudding and a pint of heavy wipping cream, whip this into a frosting and you are good to go. You can change up and add other ingredients as you wish such as chocolate chips and cherries. Ive also changed the cake and puddng mixes to make other flavors. I also reccomend making double the frosting because it is that good.

 
Aug 11, 2007

I really liked the cake but I did tweak it a bit. After greasing the bundt pan with shortening I coated it with finely chopped almonds then poured the batter in. I also made a whipped cream icing but just powdered sugar would have been fine too. I just happened to have left over heavy cream and needed something to do with it. My cake did shrink a lot when it cooled but it kept it's shape and looked good. I did not add the extra food coloring I thought it was green enough.

 
Apr 05, 2010

Never add pudding to a cake mix that already has pudding in it. That's what makes it fail. Always start with a cake mix with NO pudding in the mix. Duncan Hines. Works every time.

 
Mar 17, 2006

I've made this cake about 5 times. At least twice, it's completely collapsed during the cooling process, once it didn't rise at all. It always tastes good... but I can't count on it to come out well every time. So, it's a "family-only" cake until I can figure out how to get it to come perfectly every time. Suggestions welcome. auntiej500@netscape.net

 
Nov 03, 2008

This is now my favorite all around cake recipe! As for the pistachio..This was OK but on the subtle side. It did stay very moist & light yet stays together. I have made it a few times now and it has really grown on me...I use this combo in other flavored cakes as well. The flavor the 1st time wasn't quite strong enough. I made a pistachio pudding icing as some of the others mentioned (turned out well) and left out the food color as it was a nice light green. I also served it with Ben and Jerry Pistachio Ice Cream, that has a real flavor kick. I like the concept and color here but it needed a little more Oomph. Garnished with Kiwi slices, looked cute.

 
Dec 30, 2008

My family liked this "groovy green" cake. I used a heavy cast aluminum nonstick Bundt Pan. Sprayed with nonsalt cooking spray. Baked at 350 degrees for 50 minutes. Let cool in the pan 15 mintues. Then flipped onto plate. Came out with no troubles. The only thing i did differently was only used 2 eggs and added 1/2 cup sour cream. Moist & good.

 
Mar 19, 2004

This recipe was a winner. I made it for St. Patrick's day and brought it to work. It was so moist and delicious. I drizzled a frosting on the cake made with confectioner's sugar, milk and almond extract, green food coloring.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 361 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Pistachio Cake III

See how to make a moist, delicious pistachio cake.

Creamy Coconut Cake

See how to make a moist and creamy coconut cake.

Pineapple Upside-Down Cake V

See how to make a 5-star pineapple upside-down cake.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States