In our December 2023 issue, we share Erin and Josh Wilson’s classic Clarksville home decked for the holidays. Here, get the recipe for the family’s pistachio cake, a special tradition passed down from Erin’s great-grandmother. Read more of our December 2023 issue here.

Erin Wilson’s Pistachio Cake

SHOP
1 package of white cake mix
5 large eggs
1/2 cup oil
1/2 cup sugar
1 cup water
1 package pistachio-flavored instant pudding mix
3/4 cup dark chocolate syrup
1/2 cup chopped pecans
1/2 cup mini semi-sweet chocolate chips
green food coloring (optional but festive)

PREPARE
Preheat oven to 375º degrees. Mix cake mix with eggs, oil, sugar, water, and pistachio pudding mix until well blended. Transfer one cup of cake mixture to a separate bowl, add dark chocolate syrup, and mix well. To your remaining cake mixture, add green food coloring to your liking.

Grease a bundt cake pan with Bakers Joy or butter and flour the pan to prevent sticking. (This is important!) At the bottom of the cake pan, sprinkle chopped pecans first, then layer with chocolate chips. Pour green cake mixture next, then pour chocolate cake mixture in the center of the green mixture. Bake for 40-45 minutes and check often based on your oven. Cake is done when you an inserted fork comes out clean and the cake is nice bouncy.

Enjoy!