I love making vintage desserts and this pistachio bundt cake is no exception.
Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:
And so it was. It was a “cool and groovy” slice of 70s perfection. Yes I do say that even today. I like the way it rolls off my tongue and I really dislike everything being “awesome”. That’s too extreme for me. If we exaggerate praise for everything, when is something really special? Ok, off my soap box. Cool. Happy 40th birthday, pistachio pudding!
Cool and groovy? I can dig it!
1 box yellow cake mix (I used Duncan Hines)
1 small box instant pistachio pudding mix (I used Royal)
4 eggs, beaten (if you use a mixer to beat the cake, this isn’t necessary)
½ cup oil (I used canola oil)
¼ cup water
½ cup Daisy sour cream
¼ cup sugar mixed with 1 teaspoon cinnamon (optional if frosting cake)
Icing: 1 cup powdered sugar and a few teaspoons maraschino cherry juice
Preheat oven to 350°F. Grease bundt pan well.
Combine all but sugar and cinnamon and mix or beat until well blended and no lumps remain, about 2 minutes.
Pour into pan and smooth top with a spatula or knife.
Bake for 40-50 minutes, until a toothpick tests dry. Remove from oven and set on rack to cool for several hours.
Gently loosen sides of cake with a butter knife. Place cake plate on top of pan and tip upside down to remove cake.
Mix the powdered sugar with a teaspoon of cherry juice at a time until you have a good consistency to drizzle over the cake. Let set to firm up.
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Quick Tip: Adding a few scoops of ice cream to your plate never hurt anything 🙂
Recipe and image courtesy of Melady Cooks.