Tuesday, August 12, 2014


Today's post is another example of how you can take a recipe and make it your own. Friend Linda had a recipe for Pistachio Cake but she decided to add her own streusel filling. The end result was a terrific tasting Pistachio Streusel Cake.  

Our quilting group decided to take a break from quilting this summer and play canasta instead. We have been known in the past to get the cards out when we didn't have much to do. So it seemed like a fun idea to just plan on playing cards. 

Linda sometimes subs in the group when we are short a player. This time she offered to host the group. We were all winners this day because of Linda's delicious cake.

Personal note: If you use a yellow cake mix, you can reduce the calories some by using a sugar-free yellow cake mix and sugar-free instant pistachio pudding.


1        white cake mix (no pudding in the mix) (a yellow cake mix will also work)
2       (4 - serving size) packages instant pistachio pudding mix
1        cup water
3/4   cup oil
1        teaspoon almond flavoring
4       eggs


1/2    cups chopped nuts
3       teaspoons sugar
1        teaspoon cinnamon


1        cup confectioners' sugar
1        tablespoon butter or margarine, softened
2       tablespoons milk

Preheat oven to 350 degrees F. Grease or spray a tube pan with cooking spray.

In a mixing bowl, combine the dry cake mix and pudding mixes, water, oil, almond extract, and eggs. Beat on low speed for 1 minute.

Pour half of the batter in the tube pan. 

Sprinkle the streusel mixture evenly over the batter.

Pour the rest of the batter in on top.

Bake for 40 to 60 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes on wire rack before removing from the pan to cool completely.

Combine the glaze ingredients and drizzle over cake.

Here is what I mean about making a recipe your own.

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