Pistachio-Carddamon-Caramel Cake


  • 1 box of white cake mix (I used DH)
  • 1 cup of cake flour
  • 1/2 cup of white granulated sugar2 teaspoons baking power
  • 1 envelope dry pistachio pudding mix
  • 1 teaspoon of salt (*If using salted pistachios omit salt).
  • 1 teaspoon of grind cardamom.
  • *Sift dry ingredients twice and set aside.
  • 1 cup of sour cream

  • 1 stick of butter (at room temp.)
  • 1/4 cup of veg. oil
  • 1/3 cup of cream cheese at room temp.
  • 1/4 cup of brown sugar
  • *Cream these ingredients in the mixer for about 3 mins. or until completely blended together.
  • 4 large eggs

  • 1 tablespoon vanilla extract
  • Lorann pistachio oil flavor
  • *Add these ingredients to mixer until blended with the other ingredients.
  • 1/2 cup of vanilla caramel coffee creamer

  • 1/2 cup of caramel ice cream topping
  • 3/4 cup of buttermilk


  1. Directions:

*Mix together all liquids and alternate with dry ingredients into the mixer.
1 cup of chopped pistachios (*don’t forget the pistachios –add them to the mix at the very end)

Cook at 325 degrees. The amount of cooking time
will vary accordingly to the size of the pan.
The batter will fit 2 round pans of 8X3.

Comments (9)


Is the last ingredients - vanilla caramel coffee creamer and ice cream topping, and buttermilk part of the cake recipe or a topping -there wasn`t a *Instructions under these three like there are under each sections of the recipe.....


Thanks, i would use this reciepe, but not use cake mix. What do you think.

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has anyone tried this recipe?  It sounds like it would be a very dense, heavy cake but also sounds good--

 I want to try it, but I do not want to waste all these ingredients, either.  Also, seems like alot of sugar--sugar in the cake mix, the granulated and brown sugar, the sweetness of the coffee creamer and the caramel ice-cream topping.  I can imagine my cake falling.  Would love some comments on this--Thanks


Seems like an awful lot of fat for a white cake mix to support...butter, oil, sour cream, and cream cheese.  I'm interested in seeing others' reviews as well.


It would be really nice to see a 'scratch' version of this recipe that uses basic ingredients - like flour & sugar, rather than packets of fake processed stuff that probably contain trans fats and weird scary chemicals.   In Australia we don't call our box cake mixes 'white' and we dont have 'pudding mix' let alone pistachio flavoured ones, nor can we buy coffee creamer.  So, I cannot make this recipe, even tho I want too, because the title sounds soooo delicious.


Anyone find the full recipe and have made this cake. What do u do with the last couple of ingredients?? Is this cake dense enough for a wedding cake??  I want to fill it with raspberry purée. Any help ?? Thanks