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    PISTACHIO NUT SWIRL CAKE


    Source of Recipe


    Aunt Saunny

    List of Ingredients




    1 pkg. yellow cake mix
    1 pkg. pistachio instant pudding
    4 eggs
    1 cup sour cream
    1/2 cup oil
    1/2 teaspoon almond extract
    1/2 cup. sugar
    1 teaspoon cinnamon
    1/2 cup finely chopped nuts

    Recipe



    Combine cake mix, pudding, eggs, sour cream, oil and
    extract in large mixing bowl; blend ingredients. Beat
    at medium speed of electric mixer for 2 minutes.
    Combine sugar cinnamon and nuts. Pour 1/3 of the
    batter into greased and floured Bundt pan. Sprinkle
    with half of the sugar mixture. Repeat layers and top
    with remaining batter. Bake at 350 degrees for 50
    minutes, or until center springs back when lightly
    touched.
 

 

 

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