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green river pistachio pudding pound cake w/glaze

(3 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I created this cake by accident, because I was out of 7-Up to make my 7-Up pound cake, & then because the Green River Soda is green, I had to change the name,& because of its green color, I chose to add the Pistachio pudding mix, & you could also add lemon lime Kool Aid if you so desired. The pudding made for a moist cake, & the White Lily Flour aided in the texture of the cake being finer & it was very moist & tasty. I also chose to add Green River to the glaze, & chose to garnish the cake with Green & white candy sprinkles & green & White chocolate covered almonds @ the base of the cake.

(3 ratings)
yield 10 -12 or more depending on portion size
prep time 25 Min
cook time 1 Hr 25 Min
method Bake

Ingredients For green river pistachio pudding pound cake w/glaze

  • 3 stick
    butter, softened
  • 3 c
    granulated sugar,
  • 3 c
    white lily flour + 6 tablespoons
  • 6 lg
    eggs, room temperature
  • 2 Tbsp
    lemon or lime juice
  • 1 sm
    box pistachio instant pudding mix
  • 2 Tbsp
    lime or lemon zest
  • 3/4 c
    green river soda, or other lemon lime soda
  • 5-6
    drops of green food color if desired (optional)
  • GREEN RIVER BUTTER GLAZE
  • 1/2 c
    green river soda or other lemon lime soda
  • 1 c
    granulated sugar
  • 2 Tbsp
    butter
  • 2 tsp
    lemon extract
  • garnish as desired, or use green & white sprinkles, green & white candies, i chose choc. covered almonds

How To Make green river pistachio pudding pound cake w/glaze

  • 1
    PLEASE NOTE IF YOU ARE NOT USING WHITE LILY FLOUR, PLEASE OMIT THE EXTRA 6 TABLESPOONS OF FLOUR.
  • 2
    Preheat the oven to 350 degrees F. This is the cast iron Bundt pan that I used to bake the cake.
  • 3
    Cream butter with the sugar until mixture is very light & fluffy and beat for at least 10 to 12 minutes or so. While butter & sugar is blending measure out the flour, then add pudding to flour and lime kool aid if desired, stir and set aside till needed.
  • 4
    Then add eggs one at a time, beating well after each addition till blended.
  • 5
    Add flour in 3 increments, about 1/3 at a time alternating with green river soda.
  • 6
    Then add lemon or lime juice, zest and extract, optional green food color if desired & beat to blend.
  • 7
    Now spray with Bakers Joy, or butter grease and flour bundt pan and dust lightly with flour, and remove any excess flour. Pour batter into Pan & bake in preheated 350 degree oven. Bake for 1 hour 15 minutes to 1 hour 20 minutes, or until tooth pick inserted into center of pan, & it comes out clean. Remove and set aside.
  • 8
    To make the glaze add the green river soda to a small sauce pan, add the butter & sugar, and bring to a simmer over low heat, till mixture becomes syrupy, remove from heat, add lemon extract and stir to blend.
  • 9
    Poke holes in top of cake while still in pan and slowly drizzle about half the glaze over the cake. Then invert cake onto a large platter, poke holes into cake with wooden skewer and spoon or drizzle glaze over cake, allowing the glaze to seep into cake. Serve plain or with your favorite ice cream or fresh fruit.
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Categories & Tags for Green River Pistachio Pudding Pound Cake w/Glaze:

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