DESSERTS TO DIE FOR
By Sydney Hill
I saw this and had to try it. It's a fun, springy color for one, but for two, it just sounded so tasty! I'm here to say it didn't disappoint! It was moist (I may have added a little extra oil) and packed with flavor (I may have added a little extra almond extract). This cake would be perfect for any springtime barbeque, or really, whenever you're in the mood for something quick and good!
Serving size: 5
Calories per serving: 134
1 package (18.25 ounce) yellow cake mix (I used white)
1 package (3.4 ounce) instant pistachio pudding mix
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract (I used 1 teaspoon)
7 drops green food coloring
2. 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.
3. 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.
Tips: I was reading that some cooks thought this cake needed more flavor, so that's up to you. I doubled the almond and thought the flavor was perfect.
Also, Also, some said that it collapsed. One lady helped by commenting to use Duncan Hines or another instant cake mix that doesn't already have instant pudding in it. I used Duncan Hines and it turned out great!
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Weekly Newsletter Contributer since 2012