Happy Green Cake Weekend

Happy St. Patrick’s Day Weekend! Even though the holiday isn’t officially until tomorrow, Boston is a place were the celebration starts a lot little earlier than normal! To celebrate I won’t be going crazy with green beer or staying super healthy with spinach smoothies, I’ll be eating Green Cake. It might not sound like anything special from the name but believe it, your life will be changed.

In my family we wait all year for this cake! Literally, all year. My mother refuses to make it any other time than St. Patrick’s Day. So this week she has been baking them like crazy! As of this morning she had made 6 of them! What’s so special about the cake? It tastes amazing, its just not a bundt cake with some green food coloring, it’s so much more! First of all, its pistachio flavored. Even if your not a pistachio fan, you are going to love this cake. It is super moist and just tastes incredible. Plus the obnoxious amount of powdered sugar on top makes it even more delish!

Here a few cakes waiting to be picked up by family/friends this morning…

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I know, it doesn’t look green. I brought a cake to work yesterday and a co-worker commented that “Oh, I thought it was actually going to be green?” Then I cut into it and there were no other questions. Well besides requests to borrow my mom. Sorry guys, she’s mine.

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Green Cake

Ingredients

1 Duncan Hines Classic Yellow Cake Mix (16.5 oz)

1 Jell-O Pistachio Instant Pudding Mix (3.4oz)

4 Eggs

1/4 cup Vegetable Oil

1 1/4 cup Water

1/2 teaspoon Almond Extract

5+ Drops of Green food Coloring

Powdered Sugar

Directions 

  1. Preheat oven to 350 degrees. Grease and flour a bundt pan.
  2. In a stand mixer combine cake mix, dry pudding, eggs, oil, water, almond extract and green food coloring.
  3. Beat for 30 seconds until combined then beat for 4 minutes on medium speed.
  4. Pour the batter into your prepared pan and bake for 40-45 minutes (our oven is super strong). The cake is done if it springs back when you touch it lightly.
  5. Let it cool in the pan for 10-15 minutes before your flip it onto a wire cooling rack to cool completely.
  6. Dust with powdered sugar and try resist from eating the whole cake in one sitting!

Tips from Momma:

  • You have to use Duncan Hines Classic Yellow. Don’t try to use a different brand or flavor, it won’t be the same.
  • The pudding has to be instant and can’t be sugar free.
  • Amount of green food coloring depends on your liking and strength. The pudding with give it a hint of color but not enough.

It’s really not that hard at all! Now run to the store and make this cake ASAP!

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