Sharon's Pistachio Cake

If you are like me, baking is not our strong suit. But this cake... this is the easiest, and most delicious, moist cake you could imagine - even my 2 year old helps me make it! My dear friend Sharon shared the recipe with me and gave permission to share with you all. Also note, this recipe could be used with many different kinds of pudding mix, not just pistachio!

*This is a mini bundt pan from Pampered chef 

1 box yellow cake mix - I prefer Duncan Hines Butter Golden Cake Mix
1 box of Jello pistachio pudding mix (3.4 oz)
4 eggs
3/4 cup vegetable oil
3/4 cup water
Optional: 1/4-1/2 cup chocolate chips

Preheat oven to 350 degrees

1. Grease/spray bundt cake pan.

2. Add all ingredients into a bowl and mix well by hand, or with stand mixer.

3. Fill cake pan and bake in oven for 50-60 minutes. (If using a mini bundt pan like the one Kora is holding, cooking time will be 40-45 minutes)

4. Let the cake cool inside bundt pan for ~60 minutes before removing.

*Sprinkle with confections sugar if you'd like!


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