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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pistachio Bundt Cake Recipe

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This recipe for Pistachio Bundt Cake is from Brown Family Cookbook - 2nd Edition, 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 box of white cake mix
1 c. water
2 (3.4 ounces each) Pistachio instant pudding mix
1/2 c. of oil (canola or vegetable)
5 large eggs
powdered sugar to sprinkle on top
Directions:
Directions:
Preheat oven to 350º Spray a bundt cake pan with non stick cooking spray, making sure it is coated well.

In a large mixing bowl, beat the first four ingredients together, then add one egg at a time, beating into the mix. Mix for 2 minutes.

Pour batter into prepared bundt pan. Bake on middle rack of oven for 55-60 minutes. Cooking times may vary. Check center of cake with a toothpick to make sure it comes out clean. Remove from oven and cool in pan for 10-15 minutes, then transfer to a cooking rack and allow to cool completely. Last, dust with powered sugar, slice, serve, and enjoy!

 

 

 

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