Pistachio Cake IV

Pistachio Cake IV

31
COCO LOCO 0

"This easy pistachio Bundt cake is baked with a layer of chocolate batter over a pistachio batter. Swirl it in for a marbled effect."

Ingredients

1 h {{adjustedServings}} servings 356 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 372 mg
  • 15%

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 10 inch Bundt pan.
  2. In a large bowl, mix together the cake mix and pudding mix. Pour in the water, oil and eggs. mix well. Pour half of the batter into the prepared pan.
  3. Mix the chocolate syrup into the remaining batter. Pour the chocolate batter over the top of the batter in the pan. Do not stir.
  4. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews

31
  1. 34 Ratings

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One of my favorite cake recipes! I add 3/4 teaspoon of almond extract to cover any hint of the yellow cake mix flavor. I have made this for many people,and most comment this is the best cake the...

I improved the chocolate flavor by adding 1 tablespoon of cocoa powder and 1 teaspoon of instant coffee to the chocolate half. It did a better job of bringing out the chocolate and hiding the y...

This cake is so great!! and so moist!!... I made mine with a white cake mix, didnt have yellow.. I also only used 3/4 cup water..I mixed in macadamia nut pieces..I did not use the chocolate syru...