Pistachio Pudding Cake

This rich and nutty bundt cake will be impressive whenever served.

1/3 C chopped pecans
1/3 C granulated sugar
2 Tbsp ground cinnamon
1 pkg white cake mix
1 3.4-oz pkg instant pistachio pudding
4 eggs (or 1 C egg substitute)
1 C sour cream
3/4 C orange juice
2 Tbsp canola oil
1 tsp vanilla extract

Spray a bundt pan with non-stick spry.

In a small bowl, combine pecans, sugar, and cinnamon. Sprinkle 1/3 of pecan mixture into bundt pan bottom and sides.

With electric mixer, combine cake mix and remaining ingredients. Beat until thickened.

Alternate layers of batter with remaining nut mixture into bundt pan. Swirl with a fork. Bake at 350° F for 35 to 45 minutes or until a toothpick inserted into cake comes out clean.

Servings: 15

Submitted by Debby Shabo Wade 

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