Cake

Pistachio Cake

Name: Pistachio Cake
Cuisine: cake
Ingredients: cooking spray or oil for greasing; all purpose flour, for dusting pan; 3/4 cup unsalted pistachios, toasted; 1 (15.25 ounce) package white cake mix; 1 (3.4 ounce) package instant pistachio pudding mix; 1 ½ cups water; 4 large eggs; 1/4 cup vegetable oil; 2 drops green food coloring or more as needed; 1/2 teaspoon pistachio extract (Optional); 1 cup confectioners sugar; 1/4 cup heavy cream; 1 teaspoon vanilla extract; chopped pistachios for garnish (Optional)

14 ingredients

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Ingredients

cooking spray or oil for greasing
all purpose flour, for dusting pan
3/4 cup unsalted pistachios, toasted
1 (15.25 ounce) package white cake mix
1 (3.4 ounce) package instant pistachio pudding mix
1 ½ cups water
4 large eggs
1/4 cup vegetable oil
2 drops green food coloring or more as needed
1/2 teaspoon pistachio extract (Optional)
1 cup confectioners sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
chopped pistachios for garnish (Optional)

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Instructions

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
Process pistachios in a food processor until nuts become smooth and creamy, 7 to 10 minutes, stopping to scrape down sides of bowl as needed. Set aside.
Whisk cake mix and pudding mix together in a large bowl, create a well in the center.
Add water, eggs, oil, processed pistachios, green food coloring, and pistachio extract into center of well. Whisk together until fully combined.
Pour batter into prepared pan.
Bake in the preheated oven until cake springs back when lightly pressed, or a toothpick inserted in the center comes out clean, 50 to 55 minutes.
Cool in the pan for 15 minutes. Turn out onto a wire rack and cool completely.
To make the glaze: Whisk together powdered sugar, heavy cream, and vanilla extract in a small bowl until fully combined.
Spoon glaze evenly over cooled cake, garnish with chopped pistachios, slice and serve.

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Pistachio Cake

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