Pistachio Nut Swirl Cake Recipe

Name: Pistachio Nut Swirl Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. sugar; 1 tsp. cinnamon; 1/2 c. finely chopped nuts; 1 pkg. yellow cake mix (with or without pudding); 1 (4 oz.) pkg. pistachio Jell-O instant pudding and pie filling; 4 eggs; 1 c. sour cream; 1/4 c. oil; 1/2 tsp. almond extract; 7 drops green food coloring

Servings: persons

1/4 c. sugar
1 tsp. cinnamon
1/2 c. finely chopped nuts
1 pkg. yellow cake mix (with or without pudding)
1 (4 oz.) pkg. pistachio Jell-O instant pudding and pie filling
4 eggs
1 c. sour cream
1/4 c. oil
1/2 tsp. almond extract
7 drops green food coloring

1
Combine sugar, nuts and cinnamon; set aside.
2
Combine the remaining ingredients in a large mixer bowl.
3
Blend and beat at medium speed for 4 minutes.
4
Pour 1/3 of the batter into greased and floured 10-inch fluted tube or tube pan.
5
Sprinkle with half the sugar mixture.
6
Repeat layers and top with remaining batter. Bake at 350u00b0 for 45 to 50 minutes or until toothpick is inserted and comes out clean.
7
Cool in pan about 15 minutes.
8
Remove from pan.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 c. sugar, 1 tsp. cinnamon, 1/2 c. finely chopped nuts, 1 pkg. yellow cake mix (with or without pudding), and more.

Yes, Pistachio Nut Swirl Cake 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.

Pistachio Nut Swirl Cake

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