Pistachio Cake

April 9, 2016

I found this amazing recipe in a magazine YEARS ago. Pre-kids. Pre-husband. Pre- “real life”.

I saw the words “pudding” and “pistachio” and I was smitten.

This is it, in my hand. Crinkled and so well-loved!

I keep it in a make-shift recipe box with my other awesome finds.

I’m so glad I finally get to do it justice and get it down somewhere concrete… and share it with you!!
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It’s light. It’s fluffy. It’s amazing for baby showers, bridal showers, birthday parties and just because.

Brenden doesn’t like sweets at all, but he asks for this cake by name:

“The green cake.”

The Recipe!
(We are dairy-free and I modify this recipe EASILY to match that!)

Preheat oven to: 350

Throw in a bowl:

1 box White Cake Mix
1 Package Instant Pistachio Pudding Mix (3.4 oz. is what the recipe says but I get whatever is NOT sugar-free.)
3 Eggs
1 Cup Vegetable Oil (This can’t be good for us… One day I’ll find an adequate alternative.)
12 ounces lemon-lime soda, such as Sprite or 7-Up.  (12 ounces is 1 1/2 cups.)

Mix mix MIX. For three minutes.

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(I’m using a hand mixer. I don’t bake enough to warrant a gorgeous Kitchen Aid (or the like) mixer taking up space in my tiny kitchen.)

But this does the trick JUST RIGHT and goes back happily in its home in the bottom drawer.
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If you are making a traditional cake you will use two 9″ round pans.
Coat with cooking spray.
Equally divide the batter between the two pans and bake at 350 for 35 minutes.

I’ve made this cake about 2 dozen times so this time I want to make cupcakes!

So.. we start baking!

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And tasting! 
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Now it’s time to make the frosting. My favorite part.
Thank you Whole Foods for carrying this amazing DAIRY-FREE whipped cream! I want to eat it with a spoon.
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Frosting: 
1 pkg (3.4 oz) Instant Pistachio Pudding Mix
1 1/2 cups milk (We use almond milk)
1 container (8 oz. Whipped Topping, thawed (We use SO Delicious Dairy Free Whipped Topping, above.)
1/4 Cups chopped Pistachio Nuts, to garnish. (I play around with this. I’ve used every kind of nut and topping. The crunchy texture on top is AMAZING with the fresh light texture of the cupcake/cake.)

Pour the pudding mix in a bowl and add milk.
Mix for 2 minutes.
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Fold in whipped topping.
IT’S THAT EASY.
Now try not to eat it all before you get it on the cake.

Note: The consistency of Dairy- Free whipped topping is a bit thin when it’s thawed. I leave it VERY COLD to keep it resilient and more fluffy. It’s more spreadable that way. If the frosting is too thin to use as a topping pop it in the freezer for a few minutes. Or if you aren’t dairy-free, just use regular milk and whipped topping!

I’m making these cupcakes for Michael’s little family (belated) birthday party at my mom’s today.

For decoration I’m using chocolate sprinkles as prehistoric dirt:
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and some cute little dinosaurs to stomp all over it. I got these for $7.99 at Target!
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Last minute we decided to add some “boulders” (Chocolate covered raisins.)

The finished product
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And of course I had to EAT one to take a picture of it!
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YUMMY.

 

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