pistachio nut swirl cake (low calorie alternative)

★★★★★ 2 Reviews
CarolAJ avatar
By Carol Junkins
from 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 Reviews
serves family of four
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
    sugar
  • 1 tsp
    cinnamon, ground
  • 1/2 c
    finely chopped walnuts
  • you could add a few drops of green food coloring if you wanted too.
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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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