Pistachio Cake

 

This is an easy cake to throw together last minute!

 Pistachio Cake Recipe (~from allrecipes.com)

Ingredients

Pistachio Cake:

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) (used 1 teaspoon almond extract)

 

Glaze:

1 cup confectioners sugar

1/4 cup heavy cream

1 teaspoon vanilla extract

chopped pistachios for garnish (Optional)

 

Directions

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. (I only pulsled for 1 min)

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. (Baked 45 min)

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.

 

From the Editor

You can use 1/3 cup purchased pistachio butter instead of blending the toasted pistachios.

This recipe was tested in our test kitchen in November 2023 and updated to include pistachio extract instead of almond extract.