Saturday, 15 January 2011


I usually only make this cake for St. Patrick's Day (hence the name), but I was craving it, so I had to make it now, but hey, now you have an idea for a fun green cake two months in advance!! I decided to try it as a bundt cake this time instead of the usual cupcakes and to even make things quicker I used a store bought frosting instead of making homemade.  This cake is extremely light and fluffy which is my favorite type of cake.  It has a yummy flavor and it stays fresh for several days and it does not have to be refrigerated.  (I opened my oven a few minutes too soon and a ring around the cake sunk, that it why the inside is not completely flat)   

St. Patrick's Pistachio Cake
adapted from the: The Cake Mix Doctor

1 White Cake Mix
1 small box pistachio instant pudding
1 c. lemon-lime soda
1 c. vegetable oil
1/4 c. Irish cream coffee creamer, optional
3 eggs
green food coloring, optional

Preheat oven to 350 degrees.  Grease and flour a bundt pan or line 24 muffin cups with paper liners.  Place all ingredients in a large bowl.  Blend on low for 30 seconds.  Increase speed to medium and mix two minutes more.  Bake about 50 -55 minutes for a bundt cake or 18-22 minutes for cupcakes.  Cool completely.  Frost with desired frosting.      

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