Real Recipes From Real Home Cooks ®

pistachio nut swirl cake (low calorie alternative)

(2 ratings)
Recipe by
Carol Junkins
Hanson, MA

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.

(2 ratings)
yield serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For pistachio nut swirl cake (low calorie alternative)

  • 1 pkg
    yellow cake mix (i use betty crocker super moist /yellow)
  • 1 pkg
    pistachio instant pudding
  • 4 md
    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.

How To Make pistachio nut swirl cake (low calorie alternative)

  • 1
    Combine cake mix, pudding, eggs, sour cream, oil and extract in large mixer bowl. Blend, beat at medium speed for two minutes.
  • 2
    Combine sugar, cinnamon & nuts in small bowl. {I always make extra topping mix}
  • 3
    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.
  • 4
    Bake at 350 degrees for 50 minutes or until center springs back when lightly touched near center. Cool 15 minutes before removing from pan.

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