Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Pistachio Bundt Cake
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- #59602
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
2 comments
ingredients
1 package (18.25 ounce size) yellow cake mix
3 packages (3.4 ounce size) instant pistachio pudding mix
1 cup vegetable oil
4 eggs
GLAZE
1 cup powdered sugar
1 tablespoon butter or margarine, softened
2 1/2 tablespoons milk
directions
In a mixing bowl, combine dry cake and pudding mix, water, oil, and eggs. Beat on low speed for 1 minute.
Pour into greased 9" fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the glaze ingredients; drizzle over cake.
added by
mallrat
nutrition data
381 calories, 20 grams fat, 49 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
ingredients show no water being used.directions say water but no amount...I used about one cup of water....still it didn't have the right texture after it baked.
Why don't you put the water in the receipe as i didn't see anything about how much water to put in this cake and as i'm about to make it it says to add water but how much.Please let me know or do the receipe over.Thank you
July 19, 2009
The amount of water is missing from your recipe. I checked another site and used 1 cup water and 3/4 cup vegetable oil. It was wonderful.