Ingredients
14
14 servings
- •cooking spray
- •all-purpose flour, for pan
- •3/4 cup pistachios, toasted
- •1 (15.25 ounce) package yellow cake mix
- •1 (3.4 ounce) package instant pistachio pudding mix
- •1.5 cups water
- •4 large eggs
- •0.25 cup vegetable oil
- •7 drops green food coloring
- •1/2 teaspoon pistachio extract
- •1 cup confectioners' sugar
- •1/4 cup heavy cream
- •1 teaspoon vanilla extract
- •chopped pistachios for garnish
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
- Process pistachios in a food processor until nuts become smooth and creamy, 7 to 10 minutes, stopping to scrape down sides of bowl as needed. Set aside.
- Whisk cake mix and pudding mix together in a large bowl, create a well in the center.
- Add water, eggs, oil, processed pistachios, green food coloring, and pistachio extract into center of well. Whisk together until fully combined. Pour batter into prepared pan.
- Bake in the preheated oven until cake springs back when lightly pressed, or a toothpick inserted in the center comes out clean, 50 to 55 minutes.
- Cool in the pan for 15 minutes. Turn out onto a wire rack and cool completely.
- To make the glaze: Whisk together powdered sugar, heavy cream, and vanilla extract in a small bowl until fully combined.
- Spoon glaze evenly over cooled cake, garnish with chopped pistachios, slice and serve.
Nutritional Facts
Per 14 servings
- Calories: 242
- Carbohydrate: 35g
- Fat: 10g
- Fiber: 0g
- Protein: 3g
- Sugar: 21g
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