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Desserts

Pistachio Pudding Cake

Pistachio Pudding Cake recipe
photo by:kraft
so easy to make and taste great....
posted by
shortytalk
on 7/29/2013
time
prep:
20 min
total:
1 hr 15 min
servings
total:
12 servings
Magazine Acquisition

What You Need

1
pkg.  (2-layer size) yellow cake mix
1
pkg.  (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
4
 eggs
1-1/4
cups  water
1/4
cup  oil
1/2
tsp.  almond extract
7
drops  green food coloring
2
Tbsp.  powdered sugar

Make It

HEAT oven to 350°F.

BEAT all ingredients except sugar with mixer until 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 in 350°F oven 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely. (Do not remove cake from pan.) Sprinkle cake with sugar just before serving.
High Altitude Directions
Prepare as directed, adding 1/4 cup flour and increasing water to 1-1/2 cups.
K:54 v0:50750
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