Here is a link to my YouTube Video for this recipe. I did add more sour cream and nuts in my video version, but the instructions below are direct from the family recipe: https://www.youtube.com/watch?v=liCS31gptWI
We call this the “green cake” in my family and have looked forward to my aunt making it at every family gathering or holiday
I plan to share recipes I try, because I love to cook and I really love to eat. Pistachio bread (if not overcooked, as I’ve often done) is moist and delicious. Kids love it because it’s green and it can be really pretty cooked in a bunt pan. However, it also makes great muffins or cupcakes.
To make this you’ll need:
1 Duncan Hines Yellow or Golden Butter Cake Mix
1 Royal Instant Pistachio Pudding Mix
1/2 Pt. (1 cup) Sour Cream
1/2 cup Wesson’s Butter Flavor Oil
Note: All the ingredients do not have to be brand name, however I have the best results in baking when I use brands I trust and fresh (not the old box in the cupboard) ingredients.
Preheat the oven to 350 degrees. Grease and lightly dust pan with flower, then set it aside. In a large mixing bowl, add all ingredients and mix well. Pour ingredients into greased and floured pan and bake for one hour.
You can optionally add a mixture of nuts, cinnamon and sugar to add texture and flavor.
If you want this option you’ll also need:
1/2 cup chopped walnuts (I’ve also used pecans)
6 Tbls sugar
1 tsp cinnamon
Mix these ingredients together and layer between the batter. To layer mixture, pour half of the batter into the greased and floured pan, then sprinkle half of the nut mixture over this layer. Pour the remaining batter over top of the nut mixture and again sprinkle the remaining nut mixture over this half of the batter. Use the same baking instructions.