Pistachio Cake III

177 Reviews 29 Pics
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
Recipe by  MACC

“A green tube cake made by altering a cake mix with pistachio pudding and green food coloring.”

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Adjust Servings

Original recipe yields 1 - 10 inch tube pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
  3. Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

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Reviews (177)

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I love this cake and make it often. Everyone at work loves it too. I frost it will a 16 oz container of Cool Whip mixed with a box of instant pistachio pudding and it is very moist and fabulous! I bake it in a bundt pan and it comes out perfect everytime.



The pistachio cake recipies I have seen here seem to all mention one problem colapsing.I have found a very simple way to make this cake is to use one box of instant cake mix, one package of pistachio pudding(instant) one small container of sour cream and two eggs. Make sure you grease and flour the bundt pan. I also usualy bake at 300. For frosting use another package of the pistachio pudding and a pint of heavy wipping cream, whip this into a frosting and you are good to go. You can change up and add other ingredients as you wish such as chocolate chips and cherries. Ive also changed the cake and puddng mixes to make other flavors. I also reccomend making double the frosting because it is that good.



I really liked the cake but I did tweak it a bit. After greasing the bundt pan with shortening I coated it with finely chopped almonds then poured the batter in. I also made a whipped cream icing but just powdered sugar would have been fine too. I just happened to have left over heavy cream and needed something to do with it. My cake did shrink a lot when it cooled but it kept it's shape and looked good. I did not add the extra food coloring I thought it was green enough.

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Amount Per Serving (14 total)

  • Calories
  • 242 cal
  • 12%
  • Fat
  • 9.8 g
  • 15%
  • Carbs
  • 35.2 g
  • 11%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 361 mg
  • 14%

Based on a 2,000 calorie diet



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Pistachio Cake IV


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