"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pistachio Nut Bundt Cake Recipe

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This recipe for Pistachio Nut Bundt Cake, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa DeMasi
Added: Tuesday, September 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. yellow cake mix,
2 (3.4oz.) pkgs. instant pistachio pudding mix,
1c. sour cream,
1/2c. vegetable oil,
4 eggs,
1/2c. packed brown sugar,
1/2c. chopped walnuts(optional),
1t. cinnamon,
1/4c. powdered sugar(for dusting) OR 1 container butter cream icing

Directions:
Directions:
Preheat oven to 350 --grease and flour 9in. bundt pan.
In a medium bowl, stir together cake mix and instant pudding. Add sour cream, oil and eggs. Mix well. The batter will be very thick. Pour half the batter in prepared pan. Combine brown sugar, nuts and cinnamon. Sprinkle over batter in the pan. Cover with remaining batter. Bake for 1hr. until cake springs back when lightly touched. Cool 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with powdered sugar or frost with butter cream icing.

Personal Notes:
Personal Notes:
Can use 1 pkg. of instant pudding for lighter cake.

 

 

 

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