Description
The Pistachio Delight Cake is a sumptuously light and airy dessert that combines the delicate flavors of pistachio and subtle almond. Perfect for any celebration or as a special treat for your family, this cake is easy to make and absolutely delightful to taste. Sprinkled with powdered sugar for a touch of elegance, this cake promises to be a favorite at your next gathering.
Ingredients
- 15.25 ounce box white cake mix
- 3.4 ounce box pistachio instant pudding (just the powder)
- 4 large eggs
- 1 cup 7up soda
- 1/2 cup vegetable oil
- 1/4 teaspoon almond extract, optional
- 1/2 cup finely chopped pistachios
- 2 tablespoons powdered sugar, for dusting
Step-by-step Directions
1. Preparing the Oven and Pan
Preheat your oven to 350 degrees F. Generously butter and flour a 10 or 12-inch fluted bundt pan to ensure your cake does not stick.
2. Mixing the Batter
In a large bowl, combine the white cake mix and pistachio pudding powder. Add the eggs, 7up soda, vegetable oil, and almond extract if using. Whisk together or use an electric mixer to beat the mixture for 2 minutes until everything is well combined.
3. Adding Pistachios
Fold in the finely chopped pistachios into the batter, ensuring they are evenly distributed throughout the mixture.
4. Baking the Cake
Pour the batter into the prepared bundt pan. Smooth the top with a spatula and place in the oven. Bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Cooling the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Carefully run a dull knife around the edges of the pan to loosen the cake, then turn it out onto a wire rack or plate to cool completely.
6. Serving
When the cake has fully cooled, dust the top with powdered sugar. Slice and serve the cake as desired.
Servings & Preparation Time
Servings: Approximately 12 servings
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Tips for Storage & Reheating
- Storing: Store the cake at room temperature for up to 2 days, covered tightly with plastic wrap or in an airtight container. For longer storage, refrigerate for up to 5 days.
- Freezing: This cake freezes well. Wrap individual slices or the entire cake tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: If you prefer a warm slice of cake, microwave a slice for about 10 seconds just before serving.
Conclusion
This Pistachio Delight Cake is not only easy to make but also a fabulous treat to enjoy. With its moist texture, lovely green hue from the pistachio, and a hint of almond flavor, it offers a unique and tantalizing taste experience. Whether you’re making it for a special occasion or as a delightful end to a family dinner, this cake is sure to impress. Enjoy the process of making this gorgeous cake and the delicious results!
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Pistachio Delight Cake
- Total Time: 1 hour
- Yield: Approximately 12 servings 1x
Description
The Pistachio Delight Cake is a sumptuously light and airy dessert that combines the delicate flavors of pistachio and subtle almond. Perfect for any celebration or as a special treat for your family, this cake is easy to make and absolutely delightful to taste. Sprinkled with powdered sugar for a touch of elegance, this cake promises to be a favorite at your next gathering.
Ingredients
- 15.25 ounce box white cake mix
- 3.4 ounce box pistachio instant pudding (just the powder)
- 4 large eggs
- 1 cup 7up soda
- 1/2 cup vegetable oil
- 1/4 teaspoon almond extract, optional
- 1/2 cup finely chopped pistachios
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preparing the Oven and Pan Preheat your oven to 350 degrees F. Generously butter and flour a 10 or 12-inch fluted bundt pan to ensure your cake does not stick.
- Mixing the Batter In a large bowl, combine the white cake mix and pistachio pudding powder. Add the eggs, 7up soda, vegetable oil, and almond extract if using. Whisk together or use an electric mixer to beat the mixture for 2 minutes until everything is well combined.
- Adding Pistachios Fold in the finely chopped pistachios into the batter, ensuring they are evenly distributed throughout the mixture.
- Baking the Cake Pour the batter into the prepared bundt pan. Smooth the top with a spatula and place in the oven. Bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cooling the Cake Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Carefully run a dull knife around the edges of the pan to loosen the cake, then turn it out onto a wire rack or plate to cool completely.
- Serving When the cake has fully cooled, dust the top with powdered sugar. Slice and serve the cake as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: Not specified