Pistachio Nut Bundt Cake

Pistachio Nut Bundt Cake

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

Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
473 Calories

Recipe Instructions

Step 1
Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
Step 2
In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well.
Step 3
Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan.
Step 4
Cover with the remaining batter.
Step 5
Bake for 1 hour in the preheated oven, until cake springs back when lightly touched.
Step 6
Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar.

Ingredients

  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1 cup sour cream
  • 2 (3.4 ounce) packages instant pistachio pudding mix
  • 1 (15.25 ounce) package yellow cake mix
  • 0.5 cup chopped walnuts
  • 0.5 cup vegetable oil
  • 0.5 cup packed brown sugar
  • 0.25 cup confectioners' sugar for dusting

Categories

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