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“From "Cake Mix Magic." This cake uses a lemon cake mix, lemon-flavored gelatin mix and chopped pistachio nuts to marry up two divine ingredients. You can use a simply lemon juice and confectioner's sugar glaze on top or thin out some store-bought lemon frosting with a little milk and warm until it is a drizzling consistency. You can even opt to go icing-less because this cake is delicious on its own!”
READY IN:
1hr
SERVES:
12-16
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) package lemon cake mix
  • 1 (3 ounce) package lemon gelatin, dessert mix
  • 4 eggs
  • 1 14 cups water
  • 12 cup vegetable oil
  • 34 cup finely chopped pistachio nut

Directions

  1. Preheat oven to 350* and grease and flour a 10-inch Bundt pan or 4-liter tube pan.
  2. In a large mixer bowl, combine cake mix, gelatin mix, eggs, water and oil. Beat on medium speed for 2 minutes. Stir in nuts. Spread batter evenly in prepared pan.
  3. Bake 50-60 minutes or until a cake tester inserted in center comes out clean. Cool 25 minutes in pan on a wire rack, then remove cake and cool completely. Drizzle with lemon glaze, if desired.
  4. NOTE: If desired, a 9 x 13-inch pan can be used to bake this cake. If this variation is used, bake only about 40 minutes.

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