Pistachio Pound Cake
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|1 box||yellow cake mix|
|2 pkg||(3.4 oz packages) of instant pistachio pudding|
|1 c||sour cream|
|1/2 c||brown sugar|
|1/2 c||chopped nuts|
|1 tsp||ground cinnamon|
|powdered sugar (optional)|
Vancouver, WA (pop. 161,791)
Member Since Dec 2010
This is a delicious cake - got the recipe from my cousin(thank you, Bree!!). The center filling of brown sugar, nuts and cinnamon pack this cake with wonderful flavor! My husband loves it, and I'm going to work on tweaking it a little to see if I can come up with a "Cinnamon Roll Bundt Cake" recipe... Wish me luck!
Mix together the cake mix, packets of pudding, sour cream, oil and eggs. Mixture will be thick.
Place half of the mixture into bottom of bundt pan. You may need to use a spatula to spread batter.
Mix together brown sugar, nuts and cinnamon in separate bowl. Sprinkle this mixture on top of the cake batter that is in the pan.
Add the rest of the cake mix over the top of the nut mixture.
Bake at 350 for 55 minutes. Serve as is or dust top with powdered sugar.