Description
Indulge in the delightful combination of pistachio and raspberry with this show-stopping Raspberry Delight Pistachio Cake Extravaganza. A perfect blend of flavors and textures that will impress any crowd!
Ingredients
Scale
Cake:
- 1 box white cake mix
- 1 (3.4 oz) package instant pistachio pudding mix
- 4 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1/2 teaspoon almond extract
- 1/2 cup chopped pistachios
Filling and Topping:
- 1 cup raspberry preserves
- 1 (8 oz) package cream cheese (softened)
- 1/4 cup powdered sugar
- 1 (8 oz) tub whipped topping (thawed)
- Fresh raspberries and chopped pistachios (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking dish.
- Mix the cake: In a large bowl, combine white cake mix, pistachio pudding mix, eggs, milk, oil, and almond extract. Fold in chopped pistachios.
- Bake: Pour batter into dish, bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
- Add raspberry layer: Spread raspberry preserves over the cake.
- Prepare topping: Beat cream cheese and powdered sugar until smooth. Fold in whipped topping and spread over the raspberry layer.
- Chill and garnish: Chill for 2 hours, then garnish with raspberries and pistachios before serving.
Notes
- For a richer cake, use half-and-half instead of milk.
- Can be made as a layered cake with two 9-inch round pans.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
