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Pistachio Nut Swirl Cake


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  • 1 pkg. (2-layer size) yellow cake mix
  • 1 box Pistachio instant pudding
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup oil
  • 1/2 tsp almond extract
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/2 cup finely chopped nuts



Step 1

Combine first six ingredients. Beat at medium speed with electric mixed for 2 minutes.

Combine sugar, cinnamon and nuts.

Pour 1/3 of the batter into a greased and floured 10-inch tube or bundt pan; sprinkle with half of the sugar mixture.

Repeat layers and top with the remaining batter.

Bake at 350 F for 50 minutes, or until center springs back when lightly touched. Cool 15 minutes before turning out onto a plate.

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