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Monday, May 19, 2014

Pistachio Pineapple Orange Cream Cake

This was one of my earlier posts, originally posted on 10/24/10, I did not have pictures then. Yesterday I baked this cake after very long time with some modification and now re-posting
the recipe with pics.
I had written down this recipe in my cook book long time ago, but I did not write down who gave me this recipe.

All I know that every time I bake this cake with little variation of flavors here and there, it comes out absolutely delicious, light and cool with nice blend of various flavors.


For Cake:

1 box yellow or white cake mix (I used yellow)
One 15 oz of mandarin orange drained
3/4 cup of oil
4 eggs
1 package of 3.4 ox of instant Pistachio pudding mix
1/4 cup of unsalted chopped roasted pistachios

Ingredients for Icings:
8 oz cream cheese
2 cups milk (I used soya milk)
One 4 oz pack of Instant vanilla pudding mix
1 cup sour cream
2 limes1/4 cup sugar
1 small packet of unflavored gelatin
1/4 cup of water

  •  One 8 oz tub of Cool whip
  • 1/4 cup of chopped roasted pistachios
  • 1 can of well drained crushed pineapple 
  • 1 can of mandarin oranges drained 
  • 1 teaspoon of ice cream essence or vanilla extract
  • Extra cans of pinanpple chunks and mandarin for garnishing if desired. (this time I did not)
  • 1/4 cup of roasted pistachios for garnishing if desired

  •  Preheat the oven at 350.
  • Mix all the ingredients for cake.
  •  Pour the batter in a greased 9 x 13 pan and bake the cake for 40 min. 
  •   When the tooth pick comes out clean from the cake, take the cake out of oven and cool it completely.

While cake is baking prepare the two icing as follows:
  •  Beat cream cheese, sour cream, milk and pudding mix together.
  • Add juice from 2 limes, sugar, mix well.
  • Add roasted chopped pistacios

  • Mix gelatin (one small package from Knorr box) in 2 tables spoon of  cold water, than add 1/4 cup of boiling water, mix until gelatin is dissolved
  • Add this to the icing.
  • Regenerate it for 30 min while cake is cooling. 
  • Now prepare the Cool whip topping  as follows:
  • Whisk the Coolwhip with wooden spoon until fluffy.
  •  Fold in the a can of drained crushed pineapple and drained mandarin orange in whisked Coolwhip.
  • Add 1 teaspoon of ice cream essence of Vanilla
  • Fold in everything until well incorporated.
  • Spread the green cream cheese pudding icing  on cake (when cools down after baking)
  •  Spread the Coolwhip with mandarin and pineapple over above pudding spread.
  • Sprinkle  chopped roasted pistachio nuts
  • You may garnish with  mandarin slices and pineapple rings or bits. (which I didn't this time)
  • I also garnished with some left over crumbs of chocolate/almond cinnamon Biscotti that I had in my panty, you may omit this step
  •  Refrigerate the cake for 4 hour before serving.


You may omit the nuts if not desired.
You can use vanilla pudding mix instead of Pistachio pudding mix.

Recipe adapted and modified by Surekha from
an  Unknown  source
Photographs: by Surekha.

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