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.
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.
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.
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!
o 350.
Mix all cake ingredients together. Beat about 2
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 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.
Mix cake mix, pudding, eggs, oil, water and sour cream until smooth.
Combine in a separate bowl: sugar, brown sugar, cinnamon and nuts.
Pour 1/3 of batter into a 9 x 13 inch pan.
Sprinkle half of the sugar mixture on batter, then repeat with remaining batter and sugar mixture.
Bake in preheated 375\u00b0 oven for about 35 minutes or until cake tests done.
nd pour into two 9\" cake pans or one bunt pan
eat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio
Combine cake ingredients; mix about 5 minutes on medium speed.
Spray two 9-inch cake pans with cooking spray; evenly divide the batter between pans.
Bake at 350\u00b0 for 20 minutes.
Cool completely before frosting.
Frosting: combine all ingredients; stirring by hand.
Frost cake and refrigerate.
COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water and oil; Beat on medium speed for 2 minutes; Stir in coloring and spread batter evenly into a 13 x 9 inch greased pan.
BAKE 35 to 40 minutes; Cool completely on a wire rack.
COMBINE in a large mixer bowl pudding mix and milk; Beat on low speed for 1 minute; Let set for 2 minutes; Add whipped topping and beat on low speed just to blend; Spread over cooled cake; Sprinkle with chopped pistachios.
CHILL until serving: Store leftover cake in the refrigerator.
Grease and flour bundt pan. Sprinkle almonds in bottom and slightly up sides of pan. Mix remaining ingredients together and beat 2 minutes with mixer. Pour batter in pan. Bake at 325\u00b0 for 55 minutes. As soon as cake comes out of oven, punch as many holes as you can in it with an ice pick. Slowly pour on about 1/2 of glaze. Invert cake on plate and spoon on remaining glaze.
Preheat oven to 275\u00b0.
Combine cake mix, eggs, water, oil and 2 pkg. pudding.
Mix well, about 2 minutes.
Pour batter into a non-stick or greased bundt pan and bake for 10 minutes at 275\u00b0, then another 10 minutes at 300\u00b0, and then 35 minutes at 325\u00b0.
The cake will be done when a knife, pushed into the center comes out clean.
For topping, gradually add 1 pkg. pistachio pudding mix to Cool Whip.
Spread on cooled cake and refrigerate.
Blend all cake ingredients in large bowl, beat 2 minutes at medium speed.
Bake in greased, floured, 10 inch bundt pan at 350 for 50 minutes.
Cool 15 minutes, remove from pan and cool.
split into two layers.
Mix all frosting ingredients till thick (5 minutes).
spread 1/2 cup of frosting between layers.
Frost cake with rest of frosting.
Garnish with nuts.
Set oven to 350 degrees.
Grease a 13\" x 9\" baking pan.
In a mixing bowl, combine first five ingredients.
Beat on medium speed for 2 minutes; stir in walnuts.
Pour into prepared baking dish.
Bake for 45-50 minutes, or until cake tests done.
Cool on wire rack.
For the frosting: In a mixing bowl, beat milk and the pudding mix on low speed for 2 minutes.
Fold in whipped topping.
Spread over cooled cake.
Sprinkle with pistachio nuts.
Refrigerate for about 30 minutes before cutting.
Refrigerate any leftovers.
o 45 minutes or until cake springs back when lightly touched