It feels like calling Green Cake a “featured recipe” makes it look like I’m about to share a beloved, secret family recipe. While it’s not a secret, or even from my family, it is much loved by those who’ve enjoyed it. It’s also one of my family’s favorites. It’s called Green Cake because, well…it’s green (from the pistachio pudding)! With spring around the corner plus St. Patrick’s Day coming up, it seemed like the perfect time to share it. ☘️️
Some have said it’s now their favorite cake. I remember after I made it a few times, people started requesting it for different occasions and events. Side note: I love to bake and cook from scratch. But there is absolutely nothing wrong with using a box cake mix. In fact, I keep several boxes on hand so if I’m craving some cake or find out at the last minute that friends are going to drop by I can whip up a quick and yummy dessert from my Cake Mix Doctor cookbook. But I have to admit it surprised me when people requested Green Cake over another one of my homemade desserts.
I had Green Cake for the first time over 20 years ago at a bridal shower. Everyone raved about it, myself included, and insisted on getting the recipe. I think the hostess was a little shocked at the overwhelming popularity of this simple cake but gladly shared the recipe, letting us know it was one of the easiest cakes to make. I’ve included a photo of the hastily written recipe from all those years ago.
“Green Cake:
Duncan Hines Yellow Cake Mix
2 small packages of instant pistachio pudding mix
2/3 cup of oil, 8 oz. of sour cream, 4 eggs
Dump all in bowl and beat well. Then stir in 6 oz of semi-sweet morsels
(Pour in a well greased Bundt Cake Pan)
Bake at 350 degrees for 45-55 minutes”
Some recipe notes
Mix: You do not have to use Duncan Hines yellow cake mix. You can use a different brand because there are MANY yellow cake mixes out there.
Oil: Make sure it’s some kind of neutral oil. Or you can substitute melted butter instead of oil in the same amount.
Make sure all your ingredients are at room temperature. Will your cake be ruined if they aren’t at room temperature? I have no idea, but I know other baking recipes will often suggest your ingredients be at room temperature.
Chocolate chips: You don’t have to use semi-sweet. You could use milk, dark or bittersweet chocolate chips, mini chocolate chips, or chunks! I also add an entire bag of chocolate chips, because we like lots of chocolate chips!
Bundt pan: Make sure your pan is buttered or oiled well. I’ve never made the cake in anything other than a bundt pan, so I’m not sure how it would turn out if you used traditional cake pans.
Instructions: Once you add all the ingredients to your mixing bowl – I recommend a stand mixer for this cake, mix on low for about a minute. Scrape down the bowl and paddle, then mix on high for 2-3 minutes. Make sure everything is well mixed then stir in chocolate chips. Pour batter into the bundt pan, bake and enjoy!
