Best My Saint Patricks Pistachio Bundt Cake Recipes
PISTACHIO BUNDT CAKE
Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust. The cake slices beautifully and would make a fun dessert for St. Patrick's Day. -Becky Gant, South Bend, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.
Nutrition Facts : Calories 406 calories, Fat 20g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 415mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
MY SAINT PATRICK'S PISTACHIO BUNDT CAKE
I simple popular recipe. I sometimes do the glaze or just dust with powder sugar. Chopped Pistachios folded into the batter is a great addition but not necessary. I make this every Saint Patrick's Day as my husband is Irish.. I add green food coloring drops to make it more festive and bring out the "Green" on the holiday!
Provided by Annamaria Settanni McDonald
Categories Cakes
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. In a large bowl, combine the cake mix, pudding mixes, water, eggs, food coloring and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Add pistachios if desired.
- 2. Pour into a greased and floured 10-in. bundt cake pan. Bake at 350° for 45-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- 3. In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake. Or dust with Powdered Sugar instead of glaze.
PISTACHIO PUDDING CAKE
Pistachio Pudding Cake is a simple bundt cake to make any time of year. Made with a cake mix and pistachio pudding mix, this cake can be topped with a simple glaze or any number of frostings for a delicious crowd-pleasing dessert.
Provided by Jamie Lothridge
Categories Cake
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spray a 10- or 12-cup bundt cake pan with baking spray. Set aside.
- In a large bowl, add the cake mix, pudding mix, sour cream, vegetable oil, eggs, vanilla extract, and water. Beat on medium speed with an electric mixer for 2 minutes. Fold in the chopped pistachios.
- Pour the batter into the prepared cake pan. Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.
- Whisk together the glaze ingredients. Drizzle over the cooled cake and top with additional chopped pistachios.
Nutrition Facts : Calories 413 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 slice, Sodium 379 milligrams sodium, Sugar 31 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
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