Ingredients
- Cake
- 1 box yellow cake mix
- 1 (3.4 oz) box instant pistachio pudding mix
- 1 cup water
- 4 large eggs
- 1 stick salted butter, melted and cooled
- 2 teaspoons almond extract
- 2 teaspoons imitation butter extract
- 1 /2 cup shelled pistachios, finely chopped
- Pistachio Buttercream Frosting
- 3 sticks salted butter, slightly softened
- 1/3 cup instant pistachio pudding mix
- 1/2 cup heavy whipping cream
- 2 teaspoons almond extract
- 5 cups Imperial Sugar Confectioners Powdered Sugar
- 1/3 cup shelled pistachios, finely chopped
- Whipped cream, pistachios, and cherries for garnish (optional)
Directions
- Preheat oven to 350°F. Butter and flour three 8-inch round baking pans and set aside.
- In a large bowl, combine cake mix, pudding mix, water, eggs, melted butter, and extracts. Beat on low speed for 30 seconds. Increase mixer speed to medium-high and beat for 2 minutes. Fold in chopped pistachios. Divide batter into prepared pans and bake for 15-20 minutes, until tops spring back when lightly touched in the center. Cool cakes in pan for 5 minutes, then remove to wire racks to cool completely.
- Prepare frosting: In a small bowl, whisk together pudding mix and heavy cream until pudding mix is dissolved. In a separate bowl, use the whisk attachment to beat butter on medium speed until smooth. Add pudding mixture and almond extract to butter and beat on medium speed until smooth. With the mixer on low, slowly add powdered sugar, beating until just barely combined. Increase mixer speed to high and beat a minute and a half. Fold in chopped pistachios.
- Assemble and frost cake. Garnish with whipped cream, cherries, and pistachios, if desired.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Kristan Roland @bakescupcakes.