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Chocolate Pistachio Bundt Cake

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Submitted by Neyt

YIELD

1 cake

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

1 1
PACKAGE PACKAGE CAKE MIX, WHITE
1 1
1 237
CUP ML ORANGE JUICE
½ 118
CUP ML VEGETABLE OIL
4 4
LARGE LARGE EGGS
1 5
TEASPOON ML ALMOND EXTRACT *
¾ 177

Directions

Combine cake mix, pistachio pudding, orange juice, oil, eggs and almond extract at medium speed for 3 minutes.

Pour ⅔ into greased bundt pan.

Add chocolate syrup to remainder; pour into pan.

Bake 50 to 60 minutes at 350℉ (180℃).

Top with favorite glaze.

For Chocolate-Butterscotch Bundt Cake: Use butterscotch pudding; substitute water for orange juice; omit almond extract.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 1096 42% from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 213mg 71%
Sodium 1138mg 47%
Total Carbohydrate 48g 48%
Dietary Fiber 3g 12%
Sugars g
Protein 31g
Vitamin A 6% Vitamin C 35%
Calcium 34% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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