How to Make Pistachio Nut Bundt Cake - A Step-by-Step Guide

There's something incredibly satisfying about a well-made bundt cake, and when it's filled with the rich, nutty flavors of pistachios, it becomes truly irresistible. This Pistachio Nut Bundt Cake recipe is a perfect blend of savory and sweet, and it's sure to become a favorite in your baking repertoire.

With its classic ring shape and dense, moist crumb, a bundt cake is an elegant and impressive dessert that's perfect for any occasion. This Pistachio Nut Bundt Cake is no exception - i...

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Ingredients

  • 1 (15.25 ounce) package yellow cake mix
  • 2 (3.4 ounce) packages instant pistachio pudding mix
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 4 eggs
  • ½ cup packed brown sugar
  • ½ cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • ¼ cup confectioners' sugar for dusting

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 20 mins
  • Servings: 12
  • Yield: 1 to 9 - inch bundt cake

  • 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.
  • Nutrition

    473 cal.

    • Total Fat: 23g
    • Saturated Fat: 5g
    • Cholesterol: 71mg
    • Sodium: 548mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 1g
    • Total Sugars: 42g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 104mg
    • Iron: 1mg
    • Potassium: 120mg