Chocolate, Pistachio, Almond Cake (Rich and Easy)

READY IN: 1hr 5mins
Recipe by Rita1652

This is very easy, very rich and so yummy!!!!!

Top Review by Sammit

This is definately a quick and easy cake to make! I used Frangelico instead of Disaronno, and for the "glaze" I poured about 1/4 cup frangelico on top of the cake, and then sprinkled a small amount of powdered sugar. It was very moist and delicious!

Ingredients Nutrition

  • 1 (18 ounce) package devil's food cake mix
  • 1 (3 ounce) package instant pistachio pudding mix
  • 34 cup vegetable oil
  • 12 cup almond liqueur (Disaronno)
  • 18 cup water
  • 4 large eggs
  • 14 cup almond liqueur
  • glaze

  • 14 cup almond liqueur
  • 2 cups powdered sugar
  • 12 cup toasted sliced almonds or 12 cup crushed pistachios


  1. Preheat oven to 350 degree.
  2. Grease and flour a bundt pan.
  3. Combine first 6 ingredients in a mixing bowl and beat on medium speed for 3 minutes.
  4. Pour into prepared pan and bake for 40 to 50 minutes until toothpick comes out clean.
  5. Cool at room temperature for 15 minutes.
  6. Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
  7. Let sit for 1 hour.
  8. Meanwhile mix powdered sugar with enough almond liqueur to make a nice glaze.
  9. Adding more or less sugar.
  10. Pour on cooled cake and garnish by pressing in almond slices and serve.

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