This pound cake is one of my favorite not-made-from-scratch combinations because you add a pudding mix to a cake box mix which creates a nice firm slightly dense cake you'd expect from a pound cake. No crumbs here!
Replace the cake box and pudding flavor with any other flavor of your choice. This recipe is a pistachio almond pound cake with green food coloring in honor of St Patricks Day or the Feast of St. Patricks!
TOOLS
your favorite bundt mold, I used the Heritage mold, amazon.com
baking spray
standing mixer
rubber spatula
cooling rack
a few toothpicks
INGREDIENTS
1 pkg yellow cake mix, I used Duncan Hines
1 pkg 3.4 oz Jell-o instant pistachio pudding and pie filling
4 large eggs
1 cup water
1/3 cup canola oil
1 tsp almond extract
A few drops of green food coloring
GLAZE
1 cup of Duncan Hines vanilla frosting
few drops of green food coloing
green and white sugar sprinkles
DIRECTIONS
Preheat oven to 350˚F and place oven rack in the middle.
Gently spray the oil into the bundt mold, make sure all the corners are coated.
Combine eggs, water and oil in the standing mixer and begin mixing on low speed. Add almond extract. Once all ingredients are combined add a few drops of green food coloring to your desired shade of green. Slowly add the pudding and cake mix until everything is mixed in, and almost all the lumps are smoothed out. About 2 minutes.
Pour into the prepared bundt cake mold. Bake for 45-55 minutes or until toothpick inserted into the center comes out clean. Cool pan for 20 minutes. Once cooled invert over a cooling rack to let cool completely.
Glaze: Place vanilla frosting in small microwaveable bowl and heat for 10 seconds. Stir until smooth and add a few drops of green food coloring to make glaze as green as you like. Drizzle over cake and sprinkle with green and white sugar sprinkles!
Green cake and beer - YUM!
Happy St. Patrick's Day!
Green cake and beer - YUM!
Happy St. Patrick's Day!
