Pistachio Nut Bundt Cake

Pistachio Nut Bundt Cake

Components

Unique recipe makes 1 – 9 inch Bundt cake Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 1 (18.25 ounce) package deal yellow cake combine

  • 2 (three.four ounce) packages immediate pistachio pudding combine

  • 1 cup bitter cream

  • 1/2 cup vegetable oil

  • four eggs

  • 1/2 cup packed brown sugar

  • half cup chopped walnuts

  • 1 teaspoon floor cinnamon

  • 1/four cup confectioners’ sugar for dusting

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  • PREP

    20 minutes

  • COOK

    1 hr

  • READY IN

    1 hr 20 minutes

Pistachio Nut Bundt Cake

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Grease and flour a 9 inch Bundt pan.
  2. In a medium bowl, stir collectively the cake combine and immediate pudding. Add the bitter cream, oil and eggs, combine properly. Pour half of the batter into the ready pan. Mix the brown sugar, walnuts and cinnamon, sprinkle over the batter within the pan. Cowl with the remaining batter.
  3. Bake for 1 hour within the preheated oven, till cake springs again when flippantly touched. Cool for quarter-hour in pan earlier than inverting onto a wire rack to chill utterly. When cake is cooled, mud with confectioners’ sugar.

Vitamin

  • Energy
  • 473 kcal
  • 24%
  • Carbohydrates
  • sixty one.6 g
  • 20%
  • Ldl cholesterol
  • eighty mg
  • 27%
  • Fats
  • 23.three g
  • 36%
  • Fiber
  • zero.9 g
  • four%
  • Protein
  • 5.four g
  • eleven%
  • Sodium
  • 548 mg
  • 22%

* % Every day Values are based mostly on a 2,000 calorie food plan.

Recipe by Marlene Edwards

“A inexperienced Bundt cake. That is good for Christmas or St. Patrick’s day.”

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