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Pistachio Bundt Cake

American.Fiesta's picture
Ingredients
  Yellow cake mix 15 Ounce
  Eggs 4
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Cake
Ingredient: 
Nut
Interest: 
Party
Servings: 
10

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

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Pistachio Bundt Cake Recipe