PREPARE PISTACHIO CAKE:
Preheat oven to 350\
Preheat oven to 350 degrees.
Grease bundt cake pan.
Combine and mix all cake ingredients.
Combine and mix all topping ingredients, in a separate bowl.
Add 1/2 of cake mixture to pan.
Add 1/2 of topping mixture to pan.
Repeat layers.
Bake one hour.
Allow to cool before removing from pan.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
preheat oven 350.
In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
chill cake and frost with any frosting or suggested recipe below.
1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
dium bowl, stir together the cake mix, vanilla pudding mix, and
FOR THE CAKE: Place eggs in blender container
Follow recipe on the cake mix box for mixing and baking the cake.
Bake two layers.
When cake is baked, turn on baking rack until cool.
Mix pistachio instant pudding mix as directed on the box.
Let chill until set.
(You can make the pudding before time to use it.)
Take the pudding mix after it has set and spread on one layer of cake.
Place the other layer on top of first layer. Spread chocolate frosting on top and sides of cake.
Combine all ingredients in a large mixing bowl.
Blend, then beat at medium speed of electric mixer for 2 minutes.
Pour into 2 greased and floured 9-inch layer pans.
Bake at 350\u00b0 for 30 to 35 minutes or until the cake springs back when lightly pressed.
Cool in pans for 15 minutes.
Remove from pans.
Cool on rack.
Use the recipe for \"Pistachio Fluffy Frosting,\" in this cookbook to frost the cake.
Mix all ingredients together.
Spray 13 x 9 pan.
Bake at 350\u00b0F for 30 - 35 minutes. Test cake top by lightly touching the center which should feel slightly firm and will slightly spring back to the touch.
(Cool cake completely before frosting.).
Mix together frosting ingredients and spread over cake.
Refrigerate until ready to eat and hold in the fridge for up to two weeks!
Enjoy!
Follow directions on cake box, substituting champagne in place
o 350.
Mix all cake ingredients together. Beat about 2
Mix ingredients together in order given.
Pour into greased Bundt pan.
Bake at 350\u00b0 for 40 to 45 minutes or until done.
Let cool in pan until barely warm.
Ice cake with following recipe.
Blend the above ingredients for 2 minutes.
Grease and flour Bundt pan.
Pour batter into pan and bake at 350\u00b0 for 45 to 50 minutes, or until done.
Frost with Pistachio Frosting (see recipe).
Mix together sour cream, cake mix, pudding mix, eggs and oil. Beat well after each egg.
Pour 1/2 of the batter into a greased and floured angel food cake pan.
Combine nuts, sugar and cinnamon. Sprinkle half of this mixture over batter in pan.
Pour remaining batter on top of cinnamon mixture.
Sprinkle remaining cinnamon mixture on top.
Bake at 350\u00b0 for 45 to 55 minutes.
Mix all ingredients together; grease and flour a tube pan or 13 x 9-inch pan.
(Tube pan is best.)
Bake at 350\u00b0 for 40 to 45 minutes.
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
nd pour into two 9\" cake pans or one bunt pan