Pistachio Cake

I really wanted to come up with a cute name for this cake. Something like, Perfectly Pistachio Cake or St. Patrick’s Pistachio Cake or something much more exciting than those two options. I’m horrible with coming up with recipe titles. Have you ever been on Pinterest? Of course you have! There are all kinds of neat looking recipes with cute and catchy names.

And have you ever noticed that lots of the popular recipes start off with the word “Crack.” You got your Crack Potatoes, your Crack Weenies (yes, I actually saw a recipe called Crack Weenies) and your Crack Bread. Does adding that word make it more appealing to Pinsters?  Apparently so. Maybe I should have called this Crack Pistachio Cake. But all I got to offer is Pistachio Cake {sigh} I thank y’all for sticking with me even though my choice in recipe names are kinda lackluster. Now, about this cake….

This particular cake has a very mild pistachio flavor.  To me, pistachios have a very light flavor, kinda like almonds.  They aren’t a very nutty nut. If ya know what I mean. The raw nut itself almost tastes sweet. I like them raw but I know a lot of folks may prefer them roasted and salted.


  • 1 box vanilla cake mix white or yellow cake mix
  • 1 3.4 oz box instant pistachio pudding
  • 3 eggs
  • 1 cup oil
  • 1 cup milk
  • green food coloring optional
  • 1 3.4 oz box instant pistachio pudding
  • 1/2 cup milk
  • 1 8 oz tub frozen whipped topping (COOL WHIP) thawed


  1. Preheat oven to 350F degrees.
  2. Spray a 9 x 13 baking dish with nonstick spray.
  3. In a medium bowl, combine dry cake mix with dry instant pistachio pudding.
  4. Mix those together until combined.
  5. Then add in eggs, oil and milk.
  6. Stir just until combined.
  7. ..................................

for full recipes please see : www.thecountrycook.net

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