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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gigette

posted:12/5/2007

Great! Will definitely make this again!!

cloges3

posted:9/23/2007

A friend made the recipe several times for get togethers, but instead of doing a cake, she made cupcakes. Perfect serving sizes and they were delicious both times she's made them and a huge hit with everyone! Now that I have the recipe, I WILL be making them!

kellyconnell33

posted:8/29/2007

I've made this cake several times, it is a sure fire hit. Moist, light and wonderful for company or just for family.

jmgjsg

posted:8/7/2007

moist and light. my husband drizzled it with chocolate sauce.....delicious

a cook

posted:6/17/2007

full of pistachio flavor and very moist! i loved it! even the batter was delicious!

shortygirl22

posted:5/31/2007

My mother has been making this for years....most of the time, she will mix an envelope of Dream Whip Powder, a box of the pudding mix and the milk listed on the DW package and fills the center of the bundt with the fluff!! An added treat....store cake in fridge if you add this topping....

13ghosts

posted:5/29/2007

Very moist and an excellent dessert

rtfld33

posted:5/29/2007

Very moist, served with chocolate ice cream.

a cook

posted:5/21/2007

Make it with the frosting on top, top with finely crushed pistachios and whipped cream in the hole of the cake.

nini15

posted:5/5/2007

This cake was wonderful. I made it twice. The first time I used applesauce instead of oil, I used the fat free & sugar free version and for the topping I used the fat free cool whip. At the end it was a great fat free, sugar free cake. A great to die for treat! The best part is that there's no guilt in it!! The second time I made it with the regular pistachio + one sugar free & fat free pistachio, to add more flavor,I used the cool whip mix w/the pudding mix for the topping, and it came great! My husband loved both although he thought the first one being the no guilt cake was fluffier and more moisture.This cake is a most to try.Great presentation, fantastic flavor!!