Amaretto Pistachio Cake
Amaretto AND cake? Yes, please. It only takes 10 minutes to get it in the oven.
Ingredients
Cake
- 15.25 oz yellow cake mix, for 13x9 pan size
- 6.8 oz instant pistachio pudding mix, 2 small boxes (3.4 ounces each)
- ½ cup water
- ½ cup amaretto liqueur, or substitute with ½ cup water plus 1 tablespoon almond extract
- 4 eggs
- ¾ cup vegetable oil
Icing
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, softened to room temperature
- 2 tablespoons milk, room temperature
- 1 tablespoon amaretto liqueur, or substitute with ½ teaspoon almond extract
- ½ cup finely chopped pistachios, optional
Instructions
Cake
- Heat oven to 350°F. Grease Bundt pan (spray and sprinkle in some flour) or a 9x13 cake pan.
- In a large bowl, combine the cake mix, pudding mixes, water, amaretto liqueur, eggs and vegetable oil. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
- Pour into greased pan. For 9x13 pan or Bundt pan, bake at 350° for 60-70 minutes or until cake tester comes out clean. Let cake rest in pan for 10 minutes. Invert onto cooling rack and remove from Bundt pan. Cool completely.
Icing
- Combine powdered sugar, butter, milk and amaretto in a small mixing bowl. Beat on low speed until combined. Add more milk to reach desired consistency. Drizzle over cake. Lightly sprinkle with chopped pistachios.
Notes
If baking small cakes like mini Bundts, bake 30-35 minutes or until cake tester comes out clean.
Nutrition
Calories: 417kcalCarbohydrates: 58gProtein: 3gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 57mgSodium: 517mgPotassium: 47mgFiber: 0.4gSugar: 44gVitamin A: 113IUCalcium: 90mgIron: 1mg
All text and images © Staci Mergenthal • Random Sweets
Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife