Pistachio Pudding Cake

Pistachio Pudding Cake

32

"Flavored with almond and pistachio and dusted with powdered sugar, this festive tube cake is an easy addition to the dessert table."

Ingredients

1 h 15 m {{adjustedServings}} servings 289 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Place all ingredients except powdered sugar in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes.
  2. Pour into greased and floured 10-inch fluted tube or tube pan.
  3. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar just before serving.
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Reviews

32
  1. 39 Ratings

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This cake was great, and went very fast! I frosted it with one box of pistachio instant pudding and one package of dream whip, mixing both together with 1 1/2 cups of milk. Next time, I plan on ...

I'm glad I found this recipe! My mother made this pistachio coffee cake for years and I've always loved it. She would put half the batter in the bundt pan, and then sprinkle a mixture of cinna...

---> Have made this for many years in a bundt pan, but use my homemade buttercream frosting with a splash of almond extract… I called it the “KERMIT THE FROG CAKE” (it’s already green enough, so...