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
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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