Pistachio Cake Recipe

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Pistachio Cake

Marlene Fields

By
@maggie325

This recipe was given to me by my late aunt.

The dough is VERY thick.

I always make this cake at Christmas. Wrap it tightly with plastic wrap and store in the fridge. It will keep indefinitely.


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Serves:

12

Prep:

1 Hr

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

1 box
yellow cake mix
1 large
box instant pistachio pudding mix
1/4 c
plus 3 3/4 tsp. vegetable oil
2 1/4 tsp
butter flavoring
4
beaten eggs
1 c
sour cream
8 tsp
sugar
2 tsp
cinnamon
1 c
finely chopped nuts

Directions Step-By-Step

1
Mix the first two ingredients together in a large bowl.
2
Make a well in the above mixture.
3
Mix together the vegetable oil, butter flavoring, 4 beaten eggs and the sour cream.
4
For the topping mix together the sugar, cinnamon, and nuts.
5
Grease and flour a 10" bundt pan. Put in about 1/3 of the batter.
6
Sprinkle with about 2/3 of the sugar/cinnamon mixture and half of the nuts.
7
Add remaining batter and sprinkle with remaining sugar mixture and top with remaining nuts.
8
Bake 350 degrees. Toothpick test in 1 hour and 10 minutes.
9
Cool in pan on a rack for 10 minutes. Turn upside down to release the cake. (You may have to use a thin bladed knife or spatula to release the sides.)

About this Recipe

Course/Dish: Cakes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Heirloom