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So moist. So delicious. And so much more.™

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Cakes

Pistachio Pound Cake

Dawn Walker Recipe shared by:
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This cake is great for St. Patrick's Day. Just follow the recipe for lemon pound cake and substitute 1-(3.4 oz) pkg instant pistachio pudding and pie filling for the instant lemon pudding, and substitute 1 pkg Duncan Hines yellow cake mix for the Lemon Supreme cake mix.

  • Hands-On Time: 10 Minutes
  • Total Time: 2 Hours 35 Minutes
  • Servings: makes 12 to 16 servings
  • Rating:

Ingredients

  • 1 pkg Duncan Hines Moist Deluxe Yellow Cake Mix
  • 1 (3.4 oz) pkg instant pistachio pudding and pie filling
  • 4 large eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • Glaze:
  • 1/2 cup Duncan Hines Creamy Home-Style Frosting, Vanilla
  • green food coloring-a few drops
  • green colored sugar

Baking Instructions

  1. 1. Preheat oven to 350 degrees F. Grease and flour 10 inch tube pan, or Bundt pan.
  2. 2. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
  3. 3. Bake at 350 degrees F for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
  4. 4. For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth and add a few drops of green food coloring to make glaze as green as you like. Sprinkle with green colored sugar.

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Tips

Storing Unfrosted Cakes

Storing Unfrosted Cakes

Before you frost your cake, you may wrap it tightly and freeze it for up to six weeks before eating. It's best to thaw it unwrapped at room temperature. Then you may add frosting.


Hand-Mixing Brownies

Hand-Mixing Brownies

We always recommend hand-mixing your brownies. Never use an electric mixer.





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