PISTACHIO NUT BUNDT CAKE

Pistachio Nut Bundt Cake image

Provided by CaliforniaJan

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

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1 (18 1/4 ounce) package yellow cake mix
2 (3 1/2 ounce) packages instant pistachio pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 eggs
1/2 cup brown sugar, packed
1/2 cup roasted pistachio nut, chopped
1 1/2 teaspoons ground cinnamon
1/4 cup powdered sugar, for dusting

Steps:

Preheat oven to 350°F Grease and flour a 9-inch bundt pan.
In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. The batter will be thick. Spoon half of the batter into the prepared pan. Combine the brown sugar, pistachios and cinnamon, sprinkle over the batter in the pan., being careful to keep filling from the edges as it might stick to the pan. Cover with the remaining batter.
Bake 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with powdered sugar.