Mom’s Famous Green Cake
This cake was my most favorite treat as a child. When I was growing up, my mom would make this cake for birthday’s, parties, and, of course, St. Patrick’s Day. No matter the occasion, my siblings and I always requested her famous green cake.
This lovely bundt cake slices open to reveal a moist, green, and nutty crumb surprise that pairs beautifully with freshly whipped cream and ripe berries. It’s really an impressive looking bake, so imagine my surprise when I learned how stunningly simple Green Cake is to prepare!
Using boxed cake mixes or instant pudding packages is basically against my religion (I know; I’m a total snob), except for when it comes to this cake. As a family tradition and a downright delicious cake, I have to make an allowance here. And frankly, it’s really nice to have such an easy and tasty dessert to look forward to every year on St. Patrick’s Day.
There’s really no trick to this recipe. Simply make sure to oil and flour your bundt pan well, and allow the cake to cool in the pan completely before trying to remove it. These two steps will ensure a seamless removal without any cracks or tears in the cake. Otherwise, this recipe couldn’t be easier. It’s a great one to try with kids who especially get a kick out of the green color.
Mom’s Famous Green Cake - Makes 1 Cake
Equipment:
Handheld electric mixer
12 cup nonstick bundt pan (like this one)
Ingredients:
1 cup water
1 package pistachio instant pudding mix
1 package Duncan Heims yellow cake mix (with pudding if available)
4 eggs
1/2 cup sour cream
1/4 cup canola oil
1 cup heavy whipping cream
2 TBS. sugar
Baker’s spray or canola oil spray + flour for coating the pan
Berries, powdered sugar, and mint for serving (optional)
Method:
Preheat the oven to 375ºF.
Prepare your bundt pan by coating all sides of the pan well with the baker’s spray or with oil and flour.
Combine the pudding mix and water in a small mixing bowl. Use a fork or whisk to mix well. Set aside.
Combine the cake mix, eggs, sour cream, and canola oil in a large mixing bowl. Use the electric mixer on low speed to thoroughly mix the ingredients. Add in the pudding and mix until fully combined.
Pour the mixture into the prepared pan. Bake for 45 minutes or until golden and a toothpick inserted into the middle comes out clean. Allow the cake to cool completely in the pan before removing.
Make the whipped cream. Combine the heavy cream and sugar in a large mixing bowl. Beat with the electric mixer on high speed until stiff peaks of whipped cream form, about 3-5 minutes. Chill until read to serve. Once cooled, cut the cake into wedges and serve with big dollops of whipped cream, berries, powdered sugar, and mint sprigs.
Recipe reproduced here with permission from my mom
