Pistachio Bundt Cake
|Yellow cake mix||15 Ounce|
|Orange juice||1 Cup (16 tbs)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Instant pistachio pudding mix||10 Ounce|
|Chocolate syrup||3⁄4 Cup (12 tbs)|
Place cake mix, egjs, orange juice, oil and pudding mix in mixing bowl.
Mix at low speed with electric mixer for 1 minute; mix at high speed for 3 minutes or until well-blended.
Pour 2/3 of the batter into well-greased bundt pan.
Mix chocolate syrup into remaining batter; pour batter in pan.
Run knife through batter to marbleize.
Bake at 350 degrees for 1 hour; cool in pan for 10 minutes.
Invert on cake plate.
Calories 570 Calories from Fat 262
% Daily Value*
Total Fat 30 g46.6%
Saturated Fat 5.4 g27.2%
Trans Fat 0 g
Cholesterol 84.6 mg28.2%
Sodium 319.1 mg13.3%
Total Carbohydrates 66 g22.1%
Dietary Fiber 4.8 g19.3%
Sugars 38.9 g
Protein 11 g22.4%
Vitamin A 6.1% Vitamin C 23.1%
Calcium 4.8% Iron 12.8%
*Based on a 2000 Calorie diet