Description
A delightful Pistachio Dessert with a creamy Jello topping and a tender crumb that combines nutty richness with a sweet and soft cake, perfect for any occasion.
Ingredients
Scale
- 1 cup Pistachio Nuts, chopped
- 1 package Jello (pistachio or vanilla flavor)
- 1 cup Granulated Sugar
- 1 ½ cups Cake Flour
- 8 oz Cream Cheese, softened
- 2 large Eggs
- ½ cup Butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease your baking pan.
- Whisk together the cake flour and sugar in a mixing bowl.
- Combine the eggs, melted butter, and cream cheese in another bowl and beat until fluffy.
- Fold in the chopped pistachios gently.
- Mix the dry ingredients with the wet until just combined.
- Pour the batter into the greased baking pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cake on a rack.
- Prepare the Jello according to package instructions and let it set slightly.
- Spread the Jello mixture over the cooled cake and top with crushed pistachios.
Notes
For an alternative, use chopped almonds or walnuts. Make-ahead: bake the cake a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg