Pistachio Nut Bundt Cake
photo by alligirl
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 (18 1/4 ounce) package yellow cake mix
- 2 (3 1/2 ounce) packages instant pistachio pudding mix
- 1 cup sour cream
- 1⁄2 cup vegetable oil
- 4 eggs
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup roasted pistachio nut, chopped
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄4 cup powdered sugar, for dusting
directions
- Preheat oven to 350°F Grease and flour a 9-inch bundt pan.
- In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. The batter will be thick. Spoon half of the batter into the prepared pan. Combine the brown sugar, pistachios and cinnamon, sprinkle over the batter in the pan., being careful to keep filling from the edges as it might stick to the pan. Cover with the remaining batter.
- Bake 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with powdered sugar.
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Reviews
-
This was a lovely, easy cake to make, although I must admit that it creates a very dense batter that cannot exactly be poured into the pan, but spooned in and patted evenly. Rather than use walnuts, I used pistachios, which worked out really well. This looked so Christmas-y, that I was thinking I might add some cranberries (not sure if fresh or dried) next time for a real holiday look! Thanks for sharing! Made for PRMR Tag Game.
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Easy peasy, lemon squeezy! Followed the directions; really wish I'd read the review that says not to put the filling too close to the edges, as it 'runs.' That was OK, but I had to kind of man-handle the cake to make it release from the pan (after greasing AND flouring), as it stuck a little around the middle. Tastes great though, and not a big problem. I shared this at a party, and it was all gone before I left! Thanks for sharing, CaliforniaJan!
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Tweaks
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Another great cake recipe from CaliforniaJan! I thought this one was even more delicious than your German Chocolate Bundt Cake actually. It's super-moist, and the filling inside adds a nice crunchy surprise. I used pecans instead of walnuts though, and I added a bit of green food coloring to make it more festive for St. Patrick's Day. It was perfect. [Made for PRMR]
RECIPE SUBMITTED BY
I am a native Californian, born in the Los
Angeles area, college in far northern California and now living in southern part of the San Francisco Bay Area.
I love kids and animals. I am an active volunteer at my two teenage daughters' high school as well as a Girl Scout leader. We have two guinea pigs, one Dalmatian, one cockatiel, and one quarter-horse to keep us busy. I had a career as a marketing writer before I became a full-time mom and volunteer, but I still write all the time as well as participate in a monthly book club.
I stay active and have Jazzercized for over 25 years on a regular basis. I also am trying to do some yoga now and ride horses for fun.
I have loved getting involved in the RecipeZaar games and learning how to post the photos. I am currently playing on the Zaar World Tour and it is lots of fun!
Have been a sports fan since childhood and definitely have enjoyed getting to know about hockey since we have a very successful NHL franchise in our area: Go Sharks!
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