Pistachio Nut Bundt Cake

Pistachio Nut Bundt Cake

49

"A green Bundt cake. This is perfect for Christmas or St. Patrick's day."

Ingredients

1 h 20 m {{adjustedServings}} servings 473 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 548 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  2. In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.
  3. Bake for 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar.
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Reviews

49
  1. 61 Ratings

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I received this recipe from a co-worker years ago and lost it. She called it Pistachio Bread and I tried looking for it here with no luck. This is great. I made again recently. However, beca...

Great cake! Word of warning, though. Batter is VERY thick and sticky and does not pour. The longer it sits in bowl, the thicker it gets, due to instant pudding thickening. Have your pan read...

I made this cake for St. Patrick's Day. It didn't make sense to me to use a yellow cake mix with green pudding and expect it to come out green so I used a white cake mix and it turned out a nic...