Pistachio Nut Swirl Cake (low calorie alternative)

Carol Junkins


This cake recipe was given to me many years ago by a woman I worked with ~ She was always watching her calorie intake , soo if you have a second piece you won't feel so bad. Served this to a friend that dropped in and she loved it sooo much she makes it once a month and put it in her Senior Center cook-book with my name as the one that submitted it.

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★★★★★ 2 votes
family of four
15 Min
50 Min


1 pkg
yellow cake mix (i use betty crocker super moist /yellow)
1 pkg
pistachio instant pudding
4 medium
eggs (or egg beaters equal to 4 eggs)
1 c
sour cream (fat free) if you want to
1/2 c
oil ( to have less calories use 1/2 c applesauce instead
1/2 tsp
almond extract ( i used 1 teaspoon as i love the almond flavor)
1/2 c
1 tsp
cinnamon, ground
1/2 c
finely chopped walnuts
you could add a few drops of green food coloring if you wanted too.


Step 1 Direction Photo

1Combine cake mix, pudding, eggs, sour cream, oil and extract in large mixer bowl. Blend, beat at medium speed for two minutes.

Step 2 Direction Photo

2Combine sugar, cinnamon & nuts in small bowl. {I always make extra topping mix}

Step 3 Direction Photo

3Pour 1/3 of batter into greased and floured 10" tube pan, sprinkle with 1/2 of sugar mixture, add another 1/3 layer repeat layers and top with reamining sugar mixture.

Step 4 Direction Photo

4Bake at 350 degrees for 50 minutes or until center springs back when lightly touched near center.
Cool 15 minutes before removing from pan.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy