Heavenly Pistachio Raspberry Dream Cake
A delightful dessert combining the nutty flavor of pistachios with the tartness of fresh raspberries, perfect for any celebration or family gathering.
Ingredients
Cake Ingredients
- 1 box pistachio cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 cup fresh raspberries Use fresh for best flavor
Toppings
- 1 cup whipped cream For topping
- 1/2 cup pistachios, chopped For sprinkling on top
- Powdered sugar for dusting
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour a cake pan.
- In a mixing bowl, combine the pistachio cake mix, vegetable oil, eggs, and water. Mix until well blended.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- Once cooled, remove the cake from the pan and place it on a serving plate.
Topping
- Spread whipped cream on top and sprinkle with chopped pistachios.
- Dust with powdered sugar before serving.
Notes
Store any leftover cake in an airtight container in the refrigerator for 3-4 days. For longer storage, wrap in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the fridge overnight before serving. Consider adding ground pistachios to the batter for more flavor.