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Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust. The cake slices beautifully and would make a fun dessert for St. Patrick's Day. -Becky Gant, South Bend, Indiana
Nutritional Facts 1 serving (1 piece) equals 406 calories, 20 g fat (4 g saturated fat), 74 mg cholesterol, 415 mg sodium, 52 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Pistachio Bundt Cake in Taste of Home February/March 2003, p39
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Reviewed on Dec. 13, 2011 by kokopelli44
This cake was so easy to make. My husband loves it. I put a piece in his lunch box this morning and he called me and told me that he LOVED THIS CAKE!!! It is so moist and it almost like it has a pudding center. He told me to definitely put this recipe in my "favorite cakes" file. I will definitely make this again. Thnaks Taste of Home for such awesome recipes....
Reviewed on Sep. 12, 2010 by slug9000
This cake was SO easy to make. I selected the recipe because I had the ingredients on hand - I was looking for a bundt recipe in which to try out my new Thanksgiving-themed bundt pan from Williams Sonoma. I didn't have pistachio pudding on hand, but I had pumpkin spice instant pudding instead, so I used that. It was EXTREMELY moist and very tasty. I would definitely like to try this with the pistachio - I bet it would be very pretty.
Reviewed on Apr. 30, 2010 by acavanaugh
The recipe has been modified. I think maybe because it was SO moist it could have been perceived as "undone". I still use the old one.....3 of the pudding mix and a full cup of oil. I also use white cake mix so the color of the cake is better. I add crushed pistachios to the cake mix and also sprinkle pistachios(crushed) onto the icing and drizzle chocolate on it also! It's really a pretty cake with these additions.
Reviewed on Apr. 15, 2010 by xicota
Excellent cake! Very moist. I am a bit confused, though. My Feb./Mar. 2003 issue of TOH shows the recipe on page 40, and the amount of pudding mixes is listed as three, with the oil amount listed as one cup. These were the amounts I used, and the cake was delicious.
Reviewed on Feb. 28, 2010 by Missionary
This is a great cake. It is moist and delicious and the best part... it's easy! Every time I make it I am asked for the recipe. Make it once and I bet you will make it often.
Reviewed on Dec. 02, 2009 by MaryK.
If you choose to use a yellow cake mix instead of a white one, you can add just a tiny amount of blue food coloring (easy on that amount and I use paste food colorings). That also makes a much prettier green color than just adding green to a yellow cake mix, which in our opinion doesn't create a good clear green color. For several years this was a favorite cake for the birthday of one grandson. I also added around 1 tsp. butter flavored flavoring, and then did the same in the icing/glaze I used on the cake. This is such a nice moist cake!
Reviewed on Dec. 02, 2009 by BruceB4Given
I added a bag of chocolate chips to this and it became my family's favorite!!!
Reviewed on May. 01, 2009 by tgbvmb
For St Patrick's Day fun, tint the glaze with a little green food coloring. For Easter, try a little red coloring to make it pink.
Reviewed on Mar. 22, 2009 by rinad8244
I've made this cake annually now for about 4 years. It's fantastic, and everyone raves about it. I've given the recipe out to about 20 people now, so don't be surprised if you come to MN and find it a potluck, or holiday meal. Super Easy, and deeelisheous!
Reviewed on Jan. 29, 2009 by WJSymons
This is a delicious cake and one I make often...makes nice little green cupcakes, too.
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