I don’t think of myself as someone who leans toward pistachio flavored things, but when it comes down to it, pistachio really has a similar flavor to almond extract which I LUURRRRVVVVV. So I guess that means I’m a pistachio flavor lover too? Anyways, this Pistachio Nut Bundt Cake has that old school appeal with the green color and the bundt cake style and it was different from my normal chocolate calling so I got the ingredients and tried it out! Find the recipe here!
I found the recipe from Pinterest. I thought it was interesting that instead of water it called for club soda (that was a new one for me), and it also used pudding mix in the frosting (something I’ve always wanted to try), and something called Dream Whip which is super grandma-y to me and feels nostalgic even though I’ve never used it before!
The recipe called this cake Watergate Cake which I wondered about. I gave a slice of this cake to my friend and she did some digging on the name. She found out that pistachio pudding came out around the time of the Watergate Scandal and some people started calling the cake that name because it was filled with nuts and fluff like the Nixon Administration.
The bottom line is this cake is delicious and you should definitely make it!!
My husband’s birthday was two weeks ago and one of his favorite desserts is Tres Leches. We first were introduced to tres leches when we lived in Miami, and as we have moved around the country we have discovered that of all places, Whole Foods makes a mean tres leches! Who knew?!
I’ve wanted to make a tres leches cake for about 3 years now, so I figured I was finally going to do it! If you decide to do this yourself, may I suggest doing it when there is a crowd to feed, because it makes a lot of cake!
The hardest part of making this cake is planning to do it the day before so it has time overnight to soak up all the leches! And then having the self control to not eat it before it’s time to!
1 box Betty Crocker Super Moist White Cake Mix
1 1/4 cups of water
1 T of vegetable oil
2 tsp of vanilla extract
1/2 tsp coconut extract (optional, but it gives a subtle, delicious taste)
for the “tres leches” part:
1 C. milk (recipe said whole milk, but we had 2% Lactaid on hand)
1 can (140z) of sweetened condensed milk
1 can (12 oz) evaporated milk
for whipped cream topping:
2 C. heavy whipping cream
1 tsp vanilla extract
3/4 C. sugar (you can do less if you want since the cake itself is so sweet)
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9 inch pan.
In large bowl, beat cake mix, water, oil, vanilla and coconut extracts, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. The full two minutes really makes a difference because the batter gets nice and fluffy and increases in volume (a good thing for soaking up all the milk later).
Pour into pan.
Bake as directed on box for 13×9 inch pan. (I did mine for 30 minutes and it was perfect). Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
In large bowl, stir together sweetened condensed milk, regular milk and evaporated milk. Carefully pour evenly over top of cake. Cover and refrigerate overnight.
6. Whip whipping cream, sugar, and vanilla together until thick. Spread
over the top of cake once all the milk has been absorbed overnight.
7. If you wish, cut up some strawberries to serve over top, or fresh
blueberries taste great too.
8. Be sure and keep cake refrigerated, and serve it when it’s nice and