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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pistachio Nut Bundt Cake Recipe

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This recipe for Pistachio Nut Bundt Cake is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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