Easy Pistachio Tube Cake Recipes

PISTACHIO CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
• Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

EASY PISTACHIO TUBE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. , In a large bowl, combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted near the center comes out clean, 35-40 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Dust with confectioners' sugar. If desired, sprinkle with pistachios.

EASY AND FANCY PISTACHIO ICEBOX CAKE

Steps:

• In a bowl, make the pudding according to the package directions. Mix two cups of milk with jello pudding. Allow the pudding to thicken for 5 minutes. ​
• In a separate bowl, whip two cups of heavy cream with 1/3 cup of powdered sugar until soft peak formed (or use cool whip)​.
• Once the pudding thickened fold in two cups of whipped cream. Add 4 tablespoons of powdered pistachios to the mixture ​.
• To assemble the cake: spread a thin layer of the mixture in an 8 x 8 pan to coat the bottom and then add a layer of graham crackers to the bottom of your pan.​
• Spread the cream mixture on top to cover the graham crackers and then sprinkle powdered pistachio on top. ​
• Repeat the process until you have as many layers as desired. Then, sprinkle the last layer with powdered pistachios.
• Refrigerate for at least 4 hours or overnight until the graham crackers are completely softened.

EASY GREEN PISTACHIO CAKE

Steps:

• Preheat oven to 350F degrees. Spray a 9"x 13" baking dish with nonstick spray.
• In a medium bowl, combine dry cake mix with dry instant pistachio pudding. Mix those together until combined.
• Then add in eggs, oil and milk. Stir just until combined.
• Stir in about 6 to 8 drops of green food coloring until fully incorporated.
• Pour into prepared baking dish.
• Bake for about 25-30 minutes. If you insert a toothpick into it, it should come out clean when done.
• Allow cake to cool completely before making frosting.
• Pour instant pistachio pudding mix into a mixing bowl. Add in 1/2 cup cold milk. Stir until combined.
• Stir in the thawed whipped topping.
• Put in a few drops of green food coloring to really bring out that green color. About 5 drops or so.
• Spread frosting onto cooled cake.
• Slice and serve. If you like, sprinkle with some crushed pistachios.

RASPBERRY AND PISTACHIO ICE CREAM ICEBOX CAKE

Steps:

• Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast nuts in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5-8 minutes. Let cool, then coarsely chop; set aside.
• Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
• Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of cookies on top, breaking or cutting to fit as needed. Add half of raspberry whipped cream, smooth into an even layer, and top with another layer of cookies. Dollop ice cream across top and smooth into an even layer. Add a third layer of cookies, followed by remaining raspberry whipped cream. Repeat with a fourth layer of cookies and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pistachios on top. Cover with plastic overhang and freeze until set, at least 6 hours.
• To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.