Pistachio Almond Pudding Cake Recipe
Servings: 12
Ingredients
- 1 pkg. yellow cake mix (2 layer)
- 1 pkg. Jello brand pistachio flavor instant pudding & pie filling
- 4 Large eggs
- 1 1/2 c. water
- 7 drops green food coloring, optional
- 1/4 c. oil
- 1/2 teaspoon almond extract
Directions
- Combine all ingredients in large mixer bowl. Blend then beat at medium speed of electric mixer for 4 min. Pour into 10 inch fluted tube or possibly tube pan which has been greased and floured. Bake at 350 degrees for 50-55 min or possibly till cake begins to pull away from sides of pan. Cold 15 min. Remove from pan when cold sufficient.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 12 servings | |
| Calories 280 | |
| Calories from Fat 99 | 35% |
| Total Fat 11.24g | 14% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.12g | |
| Cholesterol 70mg | 23% |
| Sodium 344mg | 14% |
| Potassium 59mg | 2% |
| Total Carbs 40.66g | 11% |
| Dietary Fiber 0.5g | 2% |
| Sugars 6.24g | 4% |
| Protein 4.54g | 7% |
