Have Your Cake and Eat it Too
Pistachio Pound Cake

A pistachio flavored cake.

< read all 1 reviews

Festive looking, moist and delicious.....and a snap to make!

  • Jan 3, 2009
Just about everyone I have made this for loves this! This festive looking cake is a great pick-up dessert that is just as appropriate at a cookout, a church supper or a holiday party. Give it a try and let me know if you agree!


1 pkg Yellow Cake Mix
1 pkg Pistachio instant pudding
4 eggs
1/2 cup vegetable oil
1/2 cup jimmies
1 cup sour cream
1 cup chopped walnuts  (optional)

Blend all ingredients except jimmies and walnuts.  Beat at medium speed for 5 minutes.  Fold in jimmies and walnuts.  Pour into well greased bundt pan.  Bake at 350 for 40-45 minutes.    Enjoy!

What did you think of this review?

Fun to Read
Post a Comment
December 23, 2009
Whoa, I've never had pistachio pound cake before, nor have I ever used instant pudding mix to make cake before, but the ingredients and directions look so simple that I may have to try it!  I'm curious though... I'd love to read about how this tastes! :)

By the way, I think you'd like @Bethany_K's list of Favorite Holiday Cookies.  There's a lime pistachio one on it!
January 03, 2009
Wow this recipe seems relatively easy!! AND, I just realized how much I love pistachio flavored things after I tried pistachio ice cream.... I'll try this out! Thanks!
About the reviewer
Paul Tognetti ()
Ranked #1
I guess I would qualify as a frustrated writer. My work requires very little writing and so since 1999 I have been writing reviews on non-fiction books and anthology CD's on amazon.com. I never could … more
Consider the Source

Use Trust Points to see how much you can rely on this review.

Your ratings:
rate more to improve this
About this recipe


The pistachio (Pistacia vera L., Anacardiaceae or sometimes Pistaciaceae) is a small tree native to mountainous regions of Iran, Turkmenistan, Turkey and western Afghanistan, that produces an important culinary nut. Pistacia vera often is confused with other species in the genus Pistacia that are also known as pistachio. These species can be distinguished from P. vera by their geographic distributions (in the wild) and their nuts. Their nuts are much smaller, have a strong flavor of turpentine, and have a shell that is not hard. The word pistachio is a loanword from Persian via Italian, and is a cognate to the Modern Persian word پسته Peste.
view wiki
© 2014 Lunch.com, LLC All Rights Reserved
Lunch.com - Relevant reviews by real people.
Bakers and Pastry Lovers is part of the Lunch.com Network - Get this on your site
This is you!
Ranked #
Last login
Member since