Pistachio Nut Pound Cake *Xwcg89 A

This Pistachio Nut Pound Cake is a delightful twist on traditional baking, combining the convenience of cake mix with the rich, nutty flavor of instant pistachio pudding. The result is an incredibly moist, vibrant green loaf that feels homemade and indulgent. Topped with a warm cinnamon-pecan swirl, each bite offers a perfect balance of sweet creaminess and crunchy texture. It&# 226;ÂÂs an easy yet impressive dessert for potlucks, holidays, or simply when you crave something special. Using simple pantry staples like sour cream and oil ensures a tender crumb every time. Serve it warm or at room temperature, optionally dusted with powdered sugar for a festive finish.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 10

Calories: 1052.5

Dietary: Gluten-free, Vegetarian

Description

This Pistachio Nut Pound Cake is a delightful twist on traditional baking, combining the convenience of cake mix with the rich, nutty flavor of instant pistachio pudding. The result is an incredibly moist, vibrant green loaf that feels homemade and indulgent. Topped with a warm cinnamon-pecan swirl, each bite offers a perfect balance of sweet creaminess and crunchy texture. It&# 226;ÂÂs an easy yet impressive dessert for potlucks, holidays, or simply when you crave something special. Using simple pantry staples like sour cream and oil ensures a tender crumb every time. Serve it warm or at room temperature, optionally dusted with powdered sugar for a festive finish.

Ingredients

1 package Yellow cake mix
2 package Inst. pistachio pudding mix
3/4 cup Water
3/4 cup Oil
4 Eggs
1 cup Sour cream
2 tablespoon Sugar
1/2 teaspoon Cinnamon
1/2 cup Chopped pecans

Directions

1
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans with cooking spray or butter.
2
In a large bowl, combine the yellow cake mix, pistachio pudding mix, water, oil, eggs, and sour cream.
3
Beat the mixture with a mixer on medium speed for 2 minutes, scraping down the sides of the bowl halfway through, until smooth and well blended.
4
Divide the batter evenly between the two prepared loaf pans.
5
In a small bowl, mix together the sugar, cinnamon, and chopped pecans.
6
Sprinkle the cinnamon-pecan mixture evenly over the top of the batter in each loaf pan.
7
Gently swirl the topping into the batter with a knife, being careful not to mix it all the way through, just creating marbled streaks.
8
Bake in the preheated oven for 40 to 45 minutes, or until a wooden toothpick inserted into the center comes out clean.
9
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
10
Dust with powdered sugar before serving, if desired.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1052.5kcal

% Daily Value *
Total Fat 90.1g139%
Saturated Fat 19.6g99%
Cholesterol 218.3mg73%
Sodium 586.5mg25%
Total Carbohydrate 52.7g18%
Dietary Fiber 4.8g20%
Sugars 20.5g
Protein 13.7g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze individual slices for up to 3 months.

Substitutions: You can substitute the oil with melted butter for a richer flavor. Almonds or walnuts can be used instead of pecans if preferred.

Tip: For a deeper green color, ensure you use the full two packages of pistachio pudding mix as directed. Do not substitute with regular pudding mix.

Variation: Add 1 teaspoon of vanilla extract to the batter for enhanced flavor.

Keywords: pistachio, pound cake, pecan, cinnamon, dessert, baking, cake mix, pudding mix, sweet, moist, loaf, nutty, easy, holiday, potluck, green cake, sour cream, vanilla, brunch

Read it online: https://www.chefs-mate.com/recipe/pistachio-nut-pound-cake-xwcg89-a/