Cook's Exchange: More pistachio cake recipes

May 14, 2014 

Paul Goll of Florida asked for a good pistachio cake recipe, and readers share several more today.

"This is the best cake I ever make, and people rave about it," Doris Humphrey said. "What could be simpler?"

"I put some white frosting on it and let it dribble down but that is discretionary," Humphrey said.

"You can also just put nothing or powdered sugar."


1 package yellow cake mix

1 package pistachio instant pie filling

4 eggs

1- 1/2 cups of water

1/4 cup of oil

1- 1/2 teaspoons of almond extract

7 drops of green food coloring

Blend all, and beat for 4 minutes. Put in a bundt or angel food cake pan. Do not grease cake pan. Bake at 350 degrees for 50-55 minutes. Cake is done when it springs back.

-- Submitted by

Doris Humphrey

"This recipe is called Van Gogh Cake," said Sue Spinelli of Bradenton. "Hope you enjoy."


1 box of yellow cake mix

4 eggs

Box of pistachio pudding

3/4 cup oil

3/4 cup water

Mix ingredients well. Cook in greased and floured round cake pan at 350 degrees for 50 minutes.

Ice while hot:

1 1/2 cups powdered sugar

2 tablespoons butter

1/3 cup frozen concentrated orange juice

Recipe would also be delish using 13-inch-by-9-inch pan.

-- Submitted by Sue Spinelli


1 (18-1/4-ounce) package light yellow cake mix

1 (1-ounce) package instant sugar-free pistachio pudding mix

1 (8-ounce) carton nonfat plain yogurt

3 egg whites

1 teaspoon vanilla extract

1 cup diet lemon-lime sodaFrosting:

1- 1/2 cups cold skim milk

1 (1-ounce) package instant sugar-free pistachio pudding mix

2 cups light whipped topping

In a mixing bowl, combine dry cake and pudding mixes, yogurt, egg whites and vanilla; beat on low speed for 1 minute. Gradually beat in soda. Pour into a 13-inch-by-9-inch baking pan coated with nonstick cooking spray. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

For frosting, combine milk and dry pudding mix in a mixing bowl; beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator. Serving size: 20.

Source: "2001 Taste of Home Annual Recipes."

-- Submitted by Pat Kersteter


3 cups Bisquick baking mix

1/2 cup granulated sugar

1 cup water

1/2 cup vegetable oil

1 teaspoon grated lime or lemon peel

4 eggs

1 package (4-serving size) pistachio instant pudding and pie filling

1 cup coarsely chopped pistachio nuts or pecans

1-1/3 cups powdered sugar

2 tablespoons lime or lemon juice

Heat oven to 350 degrees. Grease and flour 12-cup bundt cake pan. Beat baking mix, granulated sugar, water, oil, lime peel, eggs, and pudding and pie filling (dry) on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Stir in nuts. Pour into pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Mix powdered sugar and lime juice until smooth; drizzle over cake. Sprinkle with grated lime peel, if desired. Recipe source: Betty Crocker's New Christmas Cookbook. Serving size: 16.

-- Submitted by Pat Kersteter

Lost cauliflower recipe

Sheila Grieco failed to keep a recipe for cauliflower al fredo and asked if anyone had that recipe. A reader found a recipe for her that I will share in next week's column.

More meatless recipes

Nedra Baldwin has some more meatless main dishes in next week's column.

Freezing and canning

Readers, two questions: Do you prepare make-ahead meals and stash them in the freezer? If so, please share your tips and recipes with me. Secondly, do you can jam and vegetables? Fruits and vegetables are coming out of the gardens now, and readers want to know how you can them and your recipes. Please send me your ideas and recipes.

Andrea Yeager, who can be reached at, takes contributions or requests at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.

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