Table of Contents
Preheat an oven to 425 degrees Fahrenheit and line a muffin tin with paper liners. In a large bowl, use a hand mixer to beat together melted butter with sugar, about 1 minute. Add in eggs and vanilla extract and beat until just combined. Add in pistachio pudding mix, baking powder, salt, and milk. Mix to combine.
Stir flour, sugar, brown sugar, ground pistachio nuts, 1/2 cup chopped pistachio nuts, cornstarch, baking powder, baking soda, and salt together in a bowl. Make a well in the center. Whisk together milk, melted butter, eggs, vanilla extract, and almond extract together in a bowl.
Bake 35 min or until tooth pick comes out clean at center in 9×11 pan or follow pan baking times on back of mix if making layer cake. chill cake and frost with any frosting or suggested recipe below. 1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
Preheat oven to 350°F. Grease muffin pans or use paper baking cups. Combine baking mix, pudding mix and sugar. Add milk, eggs, oil and almond extract. Blend well. Fill muffin cups 2/3 full. Sprinkle sugar (optional) and nuts (optional) on top.
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