Description
Homemade pistachio delight cake brings rich Mediterranean flavors to dessert tables with elegant nutty notes. Delicate crumb and smooth frosting create a memorable sweet experience for passionate bakers seeking sophisticated flavor combinations.
Ingredients
Scale
- ½ cup (120 milliliters) vegetable oil
- 1 cup (237 milliliters) 7up soda
- 4 large eggs
- 15.25 oz (432 g) white cake mix
- 3.4 oz (96 g) pistachio instant pudding mix
- ½ cup finely chopped pistachios
- 2 tbsps powdered sugar
- ¼ tsp almond extract (optional)
Instructions
- Preparation: Ignite the oven to 350°F (175°C) and meticulously lubricate a bundt pan with butter and flour, guaranteeing seamless cake release.
- Mixing: In a capacious bowl, amalgamate white cake mix, pistachio pudding powder, eggs, 7up soda, vegetable oil, and almond extract. Employ an electric mixer to emulsify the concoction for 2 minutes until silky smooth.
- Incorporation: Delicately integrate finely chopped pistachios throughout the batter, ensuring uniform distribution of nutty elements.
- Baking: Pour the mixture into the prepared pan, leveling the surface with precision. Slide the pan into the preheated oven and bake for 40 minutes, verifying doneness with a toothpick test.
- Cooling: After removing from the oven, permit the cake to rest in the pan for 10 minutes. Gently loosen the edges with a knife, then invert onto a cooling rack or serving plate.
- Finishing: Once completely cooled, elegantly dust the cake with powdered sugar, creating a pristine presentation ready for serving.
Notes
- Measure Precisely: Use exact measurements for cake mix, pudding powder, and other ingredients to maintain the perfect cake texture and flavor balance.
- Mix Thoroughly: Whip the batter for full 2 minutes to ensure smooth incorporation of ingredients and eliminate potential lumps for a lighter, more consistent cake.
- Nut Distribution Tip: Finely chop pistachios and fold gently to prevent sinking to the bottom, ensuring even nut spread throughout the cake.
- Cooling Crucial: Let the cake cool completely in the pan for 10 minutes, then on a rack, to prevent structural collapse and maintain optimal moisture and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American-Middle Eastern
Nutrition
- Serving Size: 13
- Calories: 230
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg