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Pistachio-Orange-Cardamom Cake
Pistachio-Orange-Cardamom Cake

Pistachio-Orange-Cardamom Cake

1 Hr(s) 25 Min(s) incl. cooling
15 Min(s) Prep
1 Hr(s) 10 Min(s) Cook
Top off your next get-together with a unique dessert, our Pistachio-Orange-Cardamom Cake. Pistachio-Orange-Cardamom Cake is a great way to stand out.
What You Need
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16 servings
Original recipe yields 16 servings
1 pkg. (2-layer size) white cake mix
2 cups milk, divided
2 tsp. ground cardamom
2 tsp. orange zest, divided
1/2 cup shelled pistachios, chopped
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Let's Make It
1
Heat oven to 350°F.
2
Prepare cake batter as directed on package, substituting 1 cup milk for 1 cup of the water. Stir in cardamom and 1 tsp. orange zest. Pour into 2 greased and floured 9-inch round pans.
3
Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
4
Beat pudding mix and remaining milk in large bowl with whisk 2 min. Stir in COOL WHIP and remaining orange zest.
5
Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol less than 5mg
1%
Sodium 300mg
13%
Total Carbohydrates 34g
12%
Dietary Fiber 1g
4%
Sugars 20g
40%
Protein 4g
8%
Vitamin A
2%
Vitamin C
0%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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