Pistachio Afghan Dot Cake Recipe

When the viral dot cake came up on my social media feed, I had one immediate thought: how about a pistachio flavor? It’s an Afghan internal instinct to find new ways to smother everything in pistachios or cardamom but for this dessert– it definitely was the perfect way to elevate it.

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Course: Dessert

Cuisine: Afghan, American, Mediterranean, Middle Eastern

Calories:

Ingredients Method

Ingredients

  

• 1 package white cake mix
• 1 package 3.4 oz instant pistachio pudding mix
• 1 cup lemon-lime soda like Sprite or 7-Up
• 1 cup vegetable oil
• 3 eggs
• ½ cup chopped pistachios optional

Method

 

1. Preheat oven to 350¨F. Grease two 8 inch round baking pans with cooking spray.
2. In a large bowl, combine the white cake mix, 1 package of pudding mix, soda, vegetable oil, and eggs. Beat with a mixer or whisk on medium speed for 2 minutes. Stir in ½ cup chopped pistachios after batter is mixed.
3. Pour into the prepared baking dish. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
4. Allow the cake to cool completely.
5. Once the cake is cool, use a round ramekin or similar dish. Place open face downwards on to the cake, such that you cut out a round ramekin sized piece of cake.
6. Push this cake into the ramekin and frost with your preferred frosting flavor, I use cream cheese buttercream frosting.
7. Spread the frosting on top of the cake until it is covered evenly.
8. On a large flat plate with walls, empty your nonpareils sprinkles. Turn your ramekin upside down and press the frosting side into the sprinkles until evenly covered.
9. Repeat with remaining cake and serve.