This doctored cake mix confection, infused with a pistachio pudding mix, pecans, and finished with a cool and creamy topping will win praises! Its gorgeous green color makes it perfect for a St. Patrick’s Day dessert, but it’s a delicious choice no matter the time of year!
We don’t do a lot to celebrate St. Patty’s Day around here. I’ve mentioned before that I’m not one to dye our scrambled eggs and milk green (eew), but I do love dessert in a festive hue. I typically make these delectable St. Patrick’s Day Cupcakes for the kids, but this year we may enjoy those a week in advance so we can indulge in this luscious and lovely bundt cake on March 17th instead!
I’ve always been a huge pistachio fan. It’s probably my favorite nut. I told the hubby we need to move to a climate where we can have our own tree, because with the rate I go through the things, our bank account would thank me. 🙂
I grew up eating homemade chocolate chip cookies always with nuts. They were no good to me without them. Since getting married, I’ve given in to making them sans walnuts because my husband isn’t keen on them. However, my view of cookies being much better with nuts remains unchanged.
My pickiest child will even sit at the table with the bag of pistachios in front of her and sit and crack the shells and pop them until I tell her to save room for dinner.
I’m convinced that nuts, just like chocolate, are God’s gift to mankind. They lend an unmatched, perfect texture and flavor too.
This cake may seem old fashioned by nature, but let me tell you…its delicious flavor never goes out of style! And aren’t bundt cakes just so pretty and impressive? Take them to parties and gatherings and they’re always the talk of the event, no matter what they’re made of.
{PISTACHIO CAKE}
Adapted slightly from Taste of Home
1 pkg. white cake mix (about 15.25 oz.)
1 pkg. (3.4 oz.) instant pistachio pudding mix
3 eggs
1 cup club soda
3/4 c. canola oil
1 cup chopped pecans
Frosting
1 pkg. (3.4 oz.) instant pistachio pudding mix
1 cup 2% milk
1 carton (8 oz.) frozen whipped topping, thawed
Preheat oven to 350 degrees Fahrenheit. Grease and flour a 10-in. fluted tube (bundt) pan.
In the bowl of an electric mixer, combine cake mix, pistachio pudding mix, eggs, club soda, and canola oil. Beat on low speed until incorporated and then beat on high speed for 1 minute. Fold in pecans.
Pour batter into prepared pan. Bake approximately 30 minutes, or just until a toothpick inserted into the center comes out clean. Don’t over bake or it will be dry. Cool in pan on a cooling rack for ten minutes. Carefully run a butter knife around the edges to help free it from the pan, turn it upside down and carefully transfer it to a wire rack to cool completely.
For frosting, in a large bowl, whisk together pudding and milk vigorously for one minute. Fold in whipped topping. Spread over cake. Refrigerate until ready to eat.
This dessert is perfectly finished with a smooth and dreamy pistachio pudding-infused whipped topping. If you are a nut lover like myself, you need to give this one a go very soon!
If I wear this dessert on my face on St. Patrick’s Day, will it keep me from getting pinched? Here’s hoping! 🙂
Enjoy!If you like this recipe, you need to try these too!
