Mixes make this light cake easy. Go for the pistachios on top—the extra crunch is worth it!
—Dina Crowell, Fredericksburg, VA
Prep: 15 min. Bake: 35 min. + cooling Makes: 12 servings
1 pkg. yellow cake mix (regular size)
1 pkg. (3.4 oz.) instant pistachio pudding mix
4 large eggs, room temperature
11/2 cups water
1/4 cup canola oil
1/2 tsp. almond extract
Confectioners’ sugar
Finely chopped pistachios, optional
1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
2. In a large bowl, combine first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to the prepared pan.
3. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
4. Dust with confectioners’ sugar. If desired, sprinkle with pistachios.
Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
1 slice: 266 cal., 10g fat (2g sat. fat), 62mg chol., 416mg sod., 41g carb. (24g sugars, 0 fiber), 4g pro.