Pistachio Nut Cake II

Health score
2%
Pistachio Nut Cake II
80 min.
10
380kcal

Suggestions


Indulge in the delightful flavors of our Pistachio Nut Cake II, a dessert that promises to impress both family and friends alike. This cake is not just a treat for the taste buds; it’s a feast for the eyes with its vibrant green hue and the crunch of pistachio nuts. Perfect for any occasion, whether it’s a birthday celebration, a holiday gathering, or simply a sweet ending to a weeknight dinner, this cake is sure to be a crowd-pleaser.

What sets this cake apart is its unique combination of textures and flavors. The moist, fluffy cake is infused with the rich, nutty essence of pistachio, while the creamy frosting adds a luscious finish that complements each slice beautifully. With a preparation time of just 80 minutes, you can whip up this delightful dessert without spending all day in the kitchen.

Not only is this cake delicious, but it also offers a satisfying balance of flavors, with a caloric breakdown that allows you to enjoy a slice without guilt. The use of instant pudding mix and whipped topping makes it incredibly easy to prepare, ensuring that even novice bakers can achieve impressive results. So, gather your ingredients, preheat your oven, and get ready to create a stunning Pistachio Nut Cake that will leave everyone asking for seconds!

Ingredients

  • cup seltzer water 
  • 1.5 ounce oatmeal instant
  •  eggs 
  • 6.8 ounce pistachio pudding mix instant
  • 1.5 cups milk 
  • 0.5 cup pistachios chopped
  • cup vegetable oil 
  • 18.3 ounce cake mix yellow

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • kugelhopf pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a medium bowl, stir together the cake mix and 1 package of instant pudding.
  3. Add the oil, eggs and club soda, mix well. Fold in the chopped nuts, reserving some for garnish if desired.
  4. Pour into the prepared pan.
  5. Bake for 50 to 60 minutes in the preheated oven, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely. In a medium bowl, stir together the instant whipped topping and instant pudding.
  6. Add the milk and mix until light and fluffy. Slice cooled cake into layers, fill and frost including the hole in the middle.
  7. Garnish with nuts if desired. Keep chilled until serving.

Nutrition Facts

Calories380kcal
Protein6.4%
Fat26.28%
Carbs67.32%

Properties

Glycemic Index
11.65
Glycemic Load
1.11
Inflammation Score
-3
Nutrition Score
8.9026086187881%

Flavonoids

Cyanidin
0.45mg
Catechin
0.22mg
Epigallocatechin
0.13mg
Epicatechin
0.05mg
Epigallocatechin 3-gallate
0.02mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:380.03kcal
19%
Fat:11.2g
17.23%
Saturated Fat:3.04g
18.97%
Carbohydrates:64.55g
21.52%
Net Carbohydrates:63.23g
22.99%
Sugar:42.6g
47.33%
Cholesterol:53.5mg
17.83%
Sodium:692.29mg
30.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.13g
12.27%
Phosphorus:392.81mg
39.28%
Calcium:171.91mg
17.19%
Vitamin B2:0.25mg
14.49%
Vitamin B1:0.2mg
13.49%
Folate:44.78µg
11.19%
Selenium:7.09µg
10.14%
Manganese:0.2mg
10.13%
Vitamin B6:0.19mg
9.49%
Vitamin K:9.7µg
9.24%
Iron:1.59mg
8.84%
Vitamin E:1.14mg
7.59%
Copper:0.15mg
7.48%
Vitamin B3:1.34mg
6.68%
Vitamin B12:0.37µg
6.18%
Vitamin B5:0.58mg
5.77%
Fiber:1.33g
5.31%
Magnesium:20.17mg
5.04%
Potassium:166.23mg
4.75%
Zinc:0.67mg
4.49%
Vitamin D:0.67µg
4.44%
Vitamin A:156.48IU
3.13%
Source:Allrecipes