Pistachio Nut Bundt Cake
Pistachio Nut Bundt Cake might be just the dessert you are searching for. This recipe serves 8. One portion of this dish contains roughly 7g of protein, 28g of fat, and If you have brown sugar, vegetable oil, cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.
Instructions
Preheat oven to 350 degrees F (175 degrees C). 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.
Pour half of the batter into the prepared pan.
Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.
Bake for 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 confectioners' sugar.