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Pistachio-Orange-Cardamom Cake
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Pistachio-Orange-Cardamom Cake

1 Hour 25 Minutes
15 Min Prep
1 Hr 25 Min Cook
Top off your next get-together with a unique dessert, our Pistachio-Orange-Cardamom Cake. Pistachio-Orange-Cardamom Cake is a great way to stand out.
What You Need
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16 servings
Original recipe yields 16 servings
1 pkg. (2-layer size) white cake mix
2 cups milk, divided
2 tsp. ground cardamom
2 tsp. orange zest, divided
1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 cup shelled pistachios, chopped
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Let's Make It
1
Heat oven to 350°F.
2
Prepare cake batter as directed on package, substituting 1 cup milk for 1 cup of the water. Stir in cardamom and 1 tsp. orange zest. Pour into 2 greased and floured 9-inch round pans.
3
Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
4
Beat pudding mix and remaining milk in large bowl with whisk 2 min. Stir in COOL WHIP and remaining orange zest.
5
Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.
Kitchen Tips
Size Wise
You'll know it's a special occasion when you get to enjoy a serving of this delicious cake.
How to Store
Keep frosted cake refrigerated.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 2.6352mg
1%
Sodium 135mg
6%
Total Carbohydrates 14g
5%
Dietary Fibers 0.5877g
2%
Sugars 10g
20%
Protein 3g
6%
Vitamin A
4%
Vitamin C
0%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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