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  1. Pistachio and White Chocolate Pound Cake

Pistachio and White Chocolate Pound Cake

01:35:00 12 servings, 1 piece (87 g) each
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12 servings, 1 piece (87 g) each

A surefire crowd pleaser, this moist cake is flavoured with chopped white chocolate and pistachios, then topped with an irresistible cinnamon-honey drizzle - the perfect dessert recipe.

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Make It

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  • Heat oven to 325ºF.
  • Line 8-inch square pan with parchment; spray with cooking spray. Beat cream cheese and 1/2 cup butter in large bowl with mixer until blended. Add sugar; beat until light and fluffy. Blend in 1 tsp. cinnamon and vanilla. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour until blended; stir in chocolate and 1/4 cup nuts. Pour into prepared pan.
  • Bake 35 min. or until toothpick inserted in centre comes out clean. Meanwhile, microwave remaining butter, cinnamon and honey in microwaveable bowl on HIGH 1 min. or until butter is melted and mixture is well blended, stirring after 30 sec.
  • Use skewer or fork to poke holes, in 1-inch intervals, in top of hot cake, being careful to not poke holes all the way through cake. Brush butter mixture over cake; sprinkle with remaining nuts. Cool cake in pan 30 min. Transfer cake from prepared pan to wire rack; cool completely.


Substitute walnuts for the pistachios.


  • 12 servings, 1 piece (87 g) each

Nutritional Information

Serving Size 12 servings, 1 piece (87 g) each
Calories 360
% Daily Value
Total fat 19g
Saturated fat 10g
Cholesterol 85mg
Sodium 135mg
Carbohydrate 45g
Dietary fibre 1g
Sugars 32g
Protein 6g
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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