Best Awesome Pistachio Cake Recipes

AWESOME PISTACHIO CAKE/FROSTING-Diabetic Friendly image

Provided by penny jordan

Time 1h

Number Of Ingredients 18

CAKE INGREDIENTS
1(18.25oz) box white cake mix
1 (4 serv. box instant sugar/free, fat/free, pistachio pudding/pie filling mix (dry)
1/2 c skim milk
1/4 c water
1/4 c canola oil
2 large eggs
2 large egg whites
1 c nonfat plain yogurt
1/2 c pistachio nuts, chopped (optional)
10 + drops green food coloring (optional)
PISTACHIO ICING
4 oz whipped cream cheese
1 (12 oz.) pkg frozen, cool-whip, lite or regular, thawed
1 (4-serv. pkg pistachio, sugar-free, fat-free, pudding/pie filling mix, (dry)
1/4 c pistachio nuts, chopped (if desired)
a few drops green food coloring (optional)
1 - 2 Tbsp skim milk (if needed)

Steps:

1. PREHEAT: Oven to 325 to 350 degrees F. (oven temps. vary). COAT: 9x13x2-inch cake pan or desired pan with 'Bakers Joy' nonstick cooking spray.
2. IN: Large mixing bowl, beat together all CAKE ingredients. TRANSFER: Batter into prepared pan. BAKE: 30 to 35 minutes or until inserted toothpick comes out clean. DO NOT OVERBAKE. COOL: 10 minutes and invert onto serving plate. COMPLETELY COOL: And frost cake. GARNISH: With chopped pistachios, if desired. COVER: And refrigerate until serving. STORE: Leftovers in cake taker in refrigerator. ENJOY!
3. FROSTING: IN: Medium mixing bowl, mix whipped cream cheese and thawed lite cool-whip until well combined and creamy. ADD: Package of instant pudding mix slowly until well combined, add small amt. of skim milk if needed to thin icing down a bit if too thick and add green food coloring if desired. SPREAD: On cooled cake and garnish with nuts if desired or decorate as desired. **(Makes a beautiful birthday, St. Patricks Day or Easter cake...) ENJOY! **REFRIGERATE COVERED.

Awesome Pistachio Cake image

Provided by Kittencalrecipezazz

Categories Dessert

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package white cake mix
1 (3 1/2 ounce) package instant pistachio pudding mix
1 cup lemon-lime flavored soda
1 cup vegetable oil (can use 3/4 cup or a bit less if desired)
3 eggs
1 cup chopped walnuts
1 1/2 cups cold whole milk or 1 1/2 cups half-and-half cream
1 (3 1/2 ounce) package instant pistachio pudding mix
1 (8 ounce) carton frozen Cool Whip Topping, thawed
1/2 cup chopped pistachios, toasted

Steps:

Set oven to 350 degrees.
Grease a 13" x 9" baking pan.
In a mixing bowl, combine first five ingredients.
Beat on medium speed for 2 minutes; stir in walnuts.
Pour into prepared baking dish.
Bake for 45-50 minutes, or until cake tests done.
Cool on wire rack.
For the frosting: In a mixing bowl, beat milk and the pudding mix on low speed for 2 minutes.
Fold in whipped topping.
Spread over cooled cake.
Sprinkle with pistachio nuts.
Refrigerate for about 30 minutes before cutting.
Refrigerate any leftovers.