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.

pinch tips: How to Use Hand & Stand Mixers



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.

Directions Step-By-Step

Combine cake mix, pudding, eggs, sour cream, oil and extract in large mixer bowl. Blend, beat at medium speed for two minutes.
Combine sugar, cinnamon & nuts in small bowl. {I always make extra topping mix}
Pour 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.
Bake 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