Best Vintage Pistachio Cake Recipes

VINTAGE PISTACHIO CAKE

Steps:

• 1. Mix everything in a bowl, beating 4 mins.
• 2. Pour into greased tube pan no NOT flour pan!!
• 3. Bake in preheated oven 350 F degrees 40 minutes. Freezes well!
• 4. Notes: I add 1 tsp. almond extract to batter. I use a bunt pan, and bake 350 F degrees for 50 minutes. Let cool in the pan 15 minutes. Invert pan, cool cake completely. Dust with confectioners sugar.
• 5. For Frosting: * Opts 1: 1 (3.4 ounce) package instant pistachio pudding mix 1 pint of heavy whipping cream * Opts 2: 16 oz. container of Cool Whip mixed with 1 (3.4 ounce) package instant pistachio pudding mix * You can change up and add other ingredients as you wish such as chocolate chips and cherries. I've also changed the cake and puddng mixes to make other flavors.
• 6. * FYI!!!!! Never use pudding with a cake mix that already has pudding in it. That's what makes it fail. Duncan Hines, works every time!

PISTACHIO CAKE A 1970 CHICAGO RECIPE

Steps:

• 1. Mix all ingredients together for 4 minutes. Put into a tube pan that has been sprayed with Pam.
• 2. Pre-heat oven 350. Bake 50-55 minutes.
• 3. When done invert pan for 10 minutes. Turn out and when cool and sprinkle with powdered sugar.

PISTACHIO CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
• Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.