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Easy Pistachio Tube Cake

Total Time

Prep: 15 min. Bake: 35 min. + cooling

Makes

12 servings

Mixes make this light cake easy, and a fluted tube pan gets it holiday party-ready. Go for the pistachios on top—the extra crunch is worth it. —Dina Crowell, Fredericksburg, Virginia
Easy Pistachio Tube Cake Recipe photo by Taste of Home

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 4 large eggs, room temperature
  • 1-1/2 cups water
  • 1/4 cup canola oil
  • 1/2 teaspoon almond extract
  • Confectioners' sugar
  • Finely chopped pistachios, optional

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. In a large bowl, combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted near the center comes out clean, 35-40 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  3. Dust with confectioners' sugar. If desired, sprinkle with pistachios.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

Nutrition Facts

1 slice (calculated without pistachios): 266 calories, 10g fat (2g saturated fat), 62mg cholesterol, 416mg sodium, 41g carbohydrate (24g sugars, 0 fiber), 4g protein.

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