Pistachio Honey Cake

Flavorful recipes

Pistachio Honey Cake with Sofia Brut Rosé Minis.

PISTACHIO HONEY CAKE PAIRED WITH SOFIA BRUT ROSÉ MINIS

  

Ingredients

  • ½ cup finely chopped pistachios
  • 1 (15.25-oz) box yellow cake mix
  • 1 (8-oz) carton sour cream
  • ⅓ cup vegetable oil
  • 4 large eggs
  • 2 tsp ground cinnamon
  • Whipped Cream Cheese Frosting (see recipe below)
  • Garnish: finely chopped pistachios, honey

Instructions

  1. Preheat oven to 350°F; spray a 9-inch round baking pan with baking spray with flour. Sprinkle bottom of pan with pistachios.
  2. Stir together cake mix, sour cream, oil, ¼ cup water, eggs, and cinnamon in a large bowl until mixture is smooth. Pour over pistachios in pan.
  3. Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Let cake cool in pan 15 minutes.
  4. Remove from pan and cool completely on a wire rack.
  5. Spread Whipped Cream Cheese Frosting over top of cake; sprinkle with pistachios, and drizzle with honey just before serving.

WHIPPED CREAM CHEESE FROSTING

  

Ingredients

  • 1 (8-oz) pkg cream cheese, softened
  • 1 Tbsp orange zest
  • 1½ cups powdered sugar
  • 1 (8-oz) container frozen whipped topping, thawed

Instructions

  1. Beat cream cheese and orange rind at medium speed with a mixer until creamy; gradually beat in powdered sugar until smooth.
  2. Add thawed whipped topping, beating until fluffy.
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