Pistachio Pudding Cake

Pistachio Pudding Cake

32 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    1 h 15 m
Recipe by  JELL-O

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

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  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)

Rate This Recipe
CatM
28

CatM

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 adding walnuts to the mixture.

Sheba
20

Sheba

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 cinnamon, brown sugar and chopped walnuts and then add the remaining batter. Other than that, this is the recipe that I remember from my childhood - and it's super moist and delicious!

Twilighter
9

Twilighter

omg amazing people love it love it love it they said it was the best cake in the world. I made it like a cake not a bund cake and frost it with cool wip mix with a package of pistachio pudding mix and a cup of salted penuts on top of the cake it was amazing so perfect and moist I love it < 3

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 289 cal
  • 14%
  • Fat
  • 11.4 g
  • 17%
  • Carbs
  • 42.7 g
  • 14%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

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