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Pistachio Nut Swirl Cake

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Submitted by badguy

I used to make this cake when I lived in Germany back in the 80’s, and it always got raves. I lost the book the recipe was in during a move, and was really glad to find the recipe here. The cake is in the oven as I write! It makes a great coffee cake in the morning or for dessert.

YIELD

16 servings

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

1 1
PACKAGE PACKAGE CAKE MIX, YELLOW
1 1
PACKAGE PACKAGE INSTANT PUDDING MIX, PISTACHIO *
4 4
LARGE LARGE EGGS
1 237
CUP ML SOUR CREAM
½ 118
CUP ML VEGETABLE OIL
½ 2.5
TEASPOON ML ALMOND EXTRACT *
Sugar mixture
½ 118
CUP ML SUGAR
1 5
TEASPOON ML CINNAMON
½ 118
CUP ML NUTS
chopped

Directions

Combine 1 pkg yellow cake mix, l pkg Jello Pistachio Instant Pudding, 4 eggs, l cup sour cream, l/2 cup oil, l/2 teaspoon almond extract in large bowl - blend.

Beat at med speed for 2 minutes.

Combine l/2 cup sugar, l teaspoon cinnamon and l/2 cup chopped nuts.

Pour half batter into greased and floured bunt pan, sprinkle sugar mixture and then remaining batter.

Bake 350℉ (180℃) for 45 minutes or until cake tester comes out clean and cool 15 minutes - Frost with glaze or your choice.

* not incl. in nutrient facts Arrow up button

Comments


nancyb

I used to make this cake when I lived in Germany in the 80's as a military wife, & it always got raves. I lost the recipe during a move, and was glad to find it here. The cake is in the oven as I write!

It makes a great coffee cake or dessert.

happyzhangbo

Great to hear you found your lost recipe here, the recipe sure sounds delicious! Feel free to share your recipe pictures with us :)

 

 

Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 300 51% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 241mg 10%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 3% Vitamin C 0%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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