Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowl
- Electric mixer
- Spatula
- Cake pans
- Measuring cups and spoons
Ingredients
- 1 box yellow cake mix or your favorite pistachio cake from scratch base
- 1 small box pistachio pudding mix
- 1 cup vegetable oil
- 4 large eggs
- 1 cup milk (whole milk works best)
- 1 tsp almond extract
- 1 cup chopped pistachios
- to taste frosting of choice try pistachio cake frosting
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans or line them with parchment paper.
- In a large bowl, combine the cake mix and pistachio pudding mix and whisk until evenly blended.
- Crack the eggs into the dry mixture, pour in the oil, milk, and almond extract, then beat everything on medium speed until smooth.
- Gently fold in the chopped pistachios.
- Pour the batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Notes
For extra moisture, you can use Greek yogurt instead of milk. Toasting the pistachios before adding them enhances their flavor. Don't skip the resting time; it helps the cake set properly. Store any leftovers in an airtight container at room temperature for up to two days, or refrigerate for longer freshness. To revive leftover cake, let it sit at room temperature for 15 minutes before serving, or quickly microwave it for a soft texture.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2IU | Calcium: 6mg | Iron: 6mg
Tried this recipe?Let us know how it was!