This yummy ‘cake-mix-easy’ pistachio nutBundt cake has layers of pecan streusel baked inside and out.
Recipe: Pistachio Nut BundtCake
1 cup pecan pieces 3/4 cup granulated sugar 2 tablespoons ground cinnamon 1 (18-ounce) package yellow cake mix 1 (3 1/2-ounce) package instant pistachio pudding mix 4 large eggs 1 cup sour cream 3/4 cup canola or vegetable oil 1 teaspoon vanilla extract
Preheat oven to 325°F (160°C).Grease a 10-inch Bundt or tube pan.
Place pecans, sugar and cinnamon in afood processor and process just until pecans are finely ground.Coat the bottom and sides of the greased Bundt pan with 1/4 ofthe pecan mixture.
In a large mixing bowl, using an electricmixer at medium speed, beat together the cake mix, pudding mix,eggs, sour cream, oil and vanilla.
Alternate layers of the batter and pecan/crumbmixture in the prepared Bundt pan.
Bake in preheated oven for 1 hour or untiltested done when pressed lightly in the center and cake springsback. Cool in pan for 15 minutes on wire rack before removingfrom pan. Cool completely on wire rack.
Makes 12 servings.
Pistachio Bundt Cake – Kitchen CatIf the Pistachio Nut BundtCake recipe was useful and interesting, you can share it with your friends or leave a comment.