Pistachio Pudding Cake

photo by:kraft

I made this cake years ago but with a little orange juice. I have since lost the recipe. However for those of you who have been around as long as I have, you can still fi...read more

posted by

a cook

on 3/9/2013

time

prep:

20 min

total:

1 hr 15 min

servings

total:

12 servings

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What You Need

pkg. (2-layer size) yellow cake mix

pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding

eggs

1-1/4

cups water

1/4

cup oil

1/2

tsp. almond extract

drops green food coloring

Tbsp. powdered sugar

Make It

HEAT oven to 350°F.

BEAT all ingredients except sugar with mixer until well 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.

Kraft Kitchens Tips

Note

If using a cake mix with pudding in the mix, reduce water to 1 cup.

Variation

Prepare batter as directed; pour into 13x9-inch pan sprayed with cooking spray. Bake at 350°F for 40 to 45 min. or until toothpick inserted in center comes out clean. Do not remove cake from pan. Sprinkle cake with powdered sugar just before serving.

High Altitude Directions

Prepare as directed, adding 1/4 cup flour and increasing water to 1-1/2 cups.

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