Quick Pistachio Cake

 

The recipe for this cake came from a lady at my church.  She made it for a pot luck and once I tasted it, I knew I had to have the recipe.  It is quick and easy to throw together when you need a fast dessert.  No need for frosting as the powdered sugar mix that gets poured on top after baking makes a wonderful glaze with just the right amount of sweetness.  You will absolutely love the moist texture of this green colored cake.  It is not necessary to add a drop or two of green food coloring to the batter, but I usually do because I like the extra burst of color.

 

1 white cake mix  (without pudding added!)

1 3.4 oz. box pistachio instant pudding

4 eggs

1 cup water

3/4 cup oil

1 cup chopped pecans

Green food coloring, optional

2 cups powdered sugar

2 T. butter

1/3 cup water

 

Preheat oven to 350.  Beat cake mix, pudding, eggs, 1 cup water, oil and coloring at medium speed for 4 minutes. Pour into ungreased 9 x 13 pan. Sprinkle nuts on top. Bake for 40-45 minutes or until toothpick inserted in middle comes out clean.

When cake is almost done, mix together powdered sugar, butter and 1/3 cup water in medium saucepan.  Cook over medium heat until smooth with no lumps.  It does not need to boil.  Remove cake from oven and prick holes over entire top of cake with fork. Immediately pour sugar mixture over the top of the cake. Cool completely before slicing. Enjoy!