pistachio cake

Name: Pistachio Cake
Prep time: 1 h
Cook time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: 1 box(es) yellow cake mix; 1 large box instant pistachio pudding mix; 1/4 cup(s) plus 3 3/4 tsp. vegetable oil; 2 1/4 teaspoon(s) butter flavoring; 4 - beaten eggs; 1 cup(s) sour cream; 8 teaspoon(s) sugar; 2 teaspoon(s) cinnamon; 1 cup(s) finely chopped nuts

9 Pinches

Marlene Fields

Walla Walla, WA

Updated on Feb 13, 2016

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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prep time 1 Hr

cook time 1 Hr 10 Min

method Bake

yield 12 serving(s)

Ingredients

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

How To Make pistachio cake

Step 1

Mix the first two ingredients together in a large bowl.

Step 2

Make a well in the above mixture.
Step 3

Mix together the vegetable oil, butter flavoring, 4 beaten eggs and the sour cream.
Step 4

For the topping mix together the sugar, cinnamon, and nuts.
Step 5

Grease and flour a 10" bundt pan. Put in about 1/3 of the batter.
Step 6

Sprinkle with about 2/3 of the sugar/cinnamon mixture and half of the nuts.
Step 7

Add remaining batter and sprinkle with remaining sugar mixture and top with remaining nuts.
Step 8

Bake 350 degrees. Toothpick test in 1 hour and 10 minutes.
Step 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.)
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