Recipe Details
Ingredients
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1(15.25 ounce) packageyellow cake mix
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2(3.4 ounce) packagesinstant pistachio pudding mix
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1cupsour cream
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½cupvegetable oil
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4eggs
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½cuppacked brown sugar
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½cupchopped walnuts
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1teaspoonground cinnamon
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¼cupconfectioners’ sugar for dusting
Cooking Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
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In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.
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Bake for 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 confectioners’ sugar.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories473 | |
| % Daily Value * | |
| Total Fat 23g |
30% |
| Saturated Fat 5g |
27% |
| Cholesterol 71mg |
24% |
| Sodium 548mg |
24% |
| Total Carbohydrate 62g |
22% |
| Dietary Fiber 1g |
3% |
| Total Sugars 42g |
|
| Protein 5g |
11% |
| Vitamin C 0mg |
0% |
| Calcium 104mg |
8% |
| Iron 1mg |
7% |
| Potassium 120mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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