Best 6 Pistachio Nut Cake I Recipes

EASY GREEN PISTACHIO CAKE

Steps:

• Preheat oven to 350F degrees. Spray a 9"x 13" baking dish with nonstick spray.
• In a medium bowl, combine dry cake mix with dry instant pistachio pudding. Mix those together until combined.
• Then add in eggs, oil and milk. Stir just until combined.
• Stir in about 6 to 8 drops of green food coloring until fully incorporated.
• Pour into prepared baking dish.
• Bake for about 25-30 minutes. If you insert a toothpick into it, it should come out clean when done.
• Allow cake to cool completely before making frosting.
• Pour instant pistachio pudding mix into a mixing bowl. Add in 1/2 cup cold milk. Stir until combined.
• Stir in the thawed whipped topping.
• Put in a few drops of green food coloring to really bring out that green color. About 5 drops or so.
• Spread frosting onto cooled cake.
• Slice and serve. If you like, sprinkle with some crushed pistachios.

PISTACHIO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
• Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.

PISTACHIO NUT CAKE

Steps:

• 1. Preheat oven to 350 degrees F Grease and flour a 10 inch Bundt pan.
• 2. In a medium bowl, stir together the cake mix and 1 package of instant pudding.
• 3. Add the oil, eggs and club soda, mix well.
• 4. Fold in the chopped nuts, reserving some for garnish if desired. Pour into the prepared pan.
• 5. Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
• 6. In a medium bowl, stir together the instant whipped topping and instant pudding. Add the milk and mix until light and fluffy.
• 7. Slice cooled cake into layers, fill and frost including the hole in the middle. Garnish with nuts if desired. Keep chilled until serving.

PISTACHIO NUT LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pulse pistachios in a food processor until finely ground.
• Sift flour into a bowl. Combine milk, almond extract, salt, and vanilla extract in a second bowl. Combine vinegar and baking soda in a third bowl.
• Cream sugar and butter in a large mixing bowl. Add eggs, one at a time, blending well after each addition. Mix in pistachios. Add flour, alternating with the milk mixture, beating batter briefly after each addition. Gently fold vinegar mixture in to the batter; do not stir at this point. Pour batter into two 8-inch round cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, before frosting with your choice of frosting.

PISTACHIO CAKE (BEST RECIPE)

Steps:

• For the cake, preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch tube pan with butter and coat with flour. Shake out excess flour.
• In a large bowl, whisk together yellow cake mix and pistachio pudding mix. Form a well in the middle and pour in the eggs, water, oil, almond extract, and food coloring. Beat the ingredients at medium speed for about 2 minutes, or until well-combined.
• Pour the batter into the prepared pan. Bake for 50 to 55 minutes. The cake should spring back when pressed lightly.
• Let the cake cool in the pan for 15 minutes. Flip it over onto a wire rack and let cool completely.
• Meanwhile, prepare the frosting. Whisk together Cool Whip and pistachio pudding mix until smooth and fluffy.
• Frost completely cooled cake with pistachio frosting. Slice and enjoy!

PISTACHIO CAKE

Steps:

• In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers.