Pistachio Nut Bundt Cake

Pistachio Nut Bundt Cake

49

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

1 h 20 m servings 473 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 548 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  2. 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.
  3. 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.

Reviews

49
  1. 61 Ratings

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Most helpful positive review

I received this recipe from a co-worker years ago and lost it. She called it Pistachio Bread and I tried looking for it here with no luck. This is great. I made again recently. However, beca...

Most helpful critical review

Overall this cake was well received by my tasters. Like Ginger I too found myself re-checking the recipe to see if I had forgotten to add some liquid ingredient. The batter was extremly thick ...

I received this recipe from a co-worker years ago and lost it. She called it Pistachio Bread and I tried looking for it here with no luck. This is great. I made again recently. However, beca...

Great cake! Word of warning, though. Batter is VERY thick and sticky and does not pour. The longer it sits in bowl, the thicker it gets, due to instant pudding thickening. Have your pan read...

I made this cake for St. Patrick's Day. It didn't make sense to me to use a yellow cake mix with green pudding and expect it to come out green so I used a white cake mix and it turned out a nic...

We loved this recipe. Great for St Patty's Day, being green in all. It did not rise as much as I expected and I kept checking the recipe to see if I left out some liquid because the batter was ...

This cake is very easy to make and it stays very moist. The batter is very thick so don't think you did something wrong. It raises very nicely when cooking. I use an angel food cake tube pan ...

This cake turned out delicious. Instead of the powdered sugar dusted on top of cake I used the "Cool Whipped Frosting" recipe. I modified the frosting as well. I used pistachio pudding instead o...

Overall this cake was well received by my tasters. Like Ginger I too found myself re-checking the recipe to see if I had forgotten to add some liquid ingredient. The batter was extremly thick ...

My husband loved it. I used pistachios instead of walnuts and skipped the powdered sugar, but otherwise followed the recipe. The amount of sugar/nut/cinnamon mixture was too much. I had about ...

I made this cake for Christmas in my new festival bundt pan and it was a big hit! I added halved cherries and then drizzled melted vanilla frosting over the top of the cake. It looked so beautfu...