Pistachio Pudding Cake
- Source
- Kraft recipe card
- Serves
- 12
- Prep
- 20 min
- Cook
- 50-55 min
Ingredients
- 1 pkg. (2-layer size) yellow cake mix
- 1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
- 4 eggs
- 1-1/4 cups water
- 1/4 cup oil
- 1/2 tsp. almond extract
- 7 drops green food coloring
- 2 Tbsp. powdered sugar
Steps
- HEAT oven to 350°F.
- BEAT all ingredients except sugar with mixer until blended.
- POUR into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- BAKE 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
- SPRINKLE with sugar just before serving.
Notes
NOTE: If using a cake mix with pudding in the mix, reduce water to 1 cup.
VARIATION: Prepare batter as directed; pour into 13x9-inch pan sprayed with cooking spray. Bake in 350°F oven 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely. (Do not remove cake from pan.) Sprinkle cake with sugar just before serving.
HIGH ALTITUDE DIRECTIONS: Prepare as directed, adding 1/4 cup flour and increasing water to 1-1/2 cups.