Pistachio Nut Bundt Cake

Name: Pistachio Nut Bundt Cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters packed brown sugar; 4 eggs; 1 teaspoon ground cinnamon; 193 grams packages instant pistachio pudding mix; 237 milliliters sour cream; 118 milliliters vegetable oil; 118 milliliters chopped walnuts; 517 grams package yellow cake mix

Pistachio Nut Bundt Cake requires approximately 1 hour and 20 minutes from start to finish. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. This dessert has 634 calories, 7g of protein, and 28g of fat per serving. Only If you have cream, vegetable oil, ground cinnamon, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Oven

In a medium bowl, stir together the cake mix and instant pudding.

Ingredients you will need

Cake Mix

Equipment you will use

Bowl

Add the sour cream, oil and eggs, mix well.

Ingredients you will need

Sour Cream

Egg

Cooking Oil

Pour half of the batter into the prepared pan.

Equipment you will use

Frying Pan

Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.

Ingredients you will need

Brown Sugar

Cinnamon

Walnuts

Equipment you will use

Frying Pan

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.

Ingredients you will need

Powdered Sugar