Easy pistachio Bundt cake
Let them eat (pistachio) cake! This recipe is from the files of Jane Dewey, who grows pistachios in Yolo County with her husband, Harry.
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1 (18.5-oz.) box white cake mix
1 (3.5-oz.) box instant pistachio pudding mix
3/4 cup vegetable oil
1 cup lemon-lime carbonated beverage
1 to 2 cups coarsely chopped, natural pistachios
Pistachio lime glaze, optional (see note)
1/2 cup granulated sugar
4 tbsp. fresh lime juice, divided use
1/2 cup powdered sugar
1/2 cup chopped pistachios
For cake: Preheat oven to 350 degrees. Combine cake mix, pudding mix, eggs, oil and lemon-lime beverage until well blended. Fold in pistachios. Pour batter into a greased and floured Bundt or angel food cake pan and bake for 45 minutes or until done. Remove the cake from the oven and cool on a rack for 30 minutes before inverting the pan to remove the cake.
If using glaze: Turn the cake top-side-up. Combine granulated sugar and 3 tbsp. of the lime juice in a small saucepan. Stir over medium heat until sugar dissolves. Brush syrup all over the top and sides of the warm cake. Stir powdered sugar with the remaining 1 tbsp. lime juice in a small bowl until smooth. Drizzle glaze over the top of the cake. Immediately sprinkle pistachios over the glaze. Let stand until the glaze sets, about 10 minutes.
Note: Gwen Schoen (the "foodie" of California Bountiful's "The Farmer and the Foodie" column) offers this optional recipe for pistachio lime glaze.