PISTACHIO PUDDING CAKE
This Pistachio Pudding Cake is so moist and sumptuous on its own that it doesn't need frosting. However, we recommend topping off this Pistachio Pudding Cake with a sprinkle of powdered sugar for a little extra sweetness.
Provided by My Food and Family
Categories Cakes
Time 1h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat all ingredients except sugar with mixer until blended.
- Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
- Sprinkle with sugar just before serving.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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