Pistachio Nut Cake I – a delicious recipe with pecans, white sugar, ground cinnamon, yellow cake, eggs, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease bundt cake pan. Mix together chopped pecans, 3/4 cup sugar and ground cinnamon. Cover bottom and sides of the bunt pan with 1/4 of the above mixture.
2
Blend together in a large mixing bowl: cake mix, pudding mix, 4 eggs, sour cream, vegetable oil and vanilla. Alternate layers of batter and crumb mixture in the greased pan.
3
Bake in microwave oven 5 minutes on low. Turn pan around if not on turn table. Bake 12 minutes on high, turning pan 1/4 turn every 4 minutes. Cool 18 minutes before turning out onto a cake dish. Baking time may vary depending on the wattage of the oven. To test for doneness, press lightly on top of cake and if it springs back it is done. Sometimes the very top of the cake will remain moist, don't keep baking it until it is dry because the cake will be too done. Enjoy!
1012
kcal
Calories
86
g
Fat
52
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup chopped pecans, 3/4 cup white sugar, 2 tablespoons ground cinnamon, 1 (18.25 ounce) package yellow cake mix, and more.
Yes, Pistachio Nut Cake I falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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