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Bundt: Pistachio Nut Bundt Cake

Source of Recipe

CooksRecipes.com


List of Ingredients

1 cup pecan pieces
3/4 cup sugar
2 tablespoons ground cinnamon
1 (18-ounce) box yellow cake mix
1 (3 1/2-ounce) box instant pistachio pudding mix
4 large eggs
1 cup sour cream
3/4 cup canola or vegetable oil
1 teaspoon vanilla extract



Recipe

Preheat oven to 325*F (160*C). Grease a 10-inch bundt or tube pan.

Place pecans, sugar and cinnamon in a food processor and process just until pecans are finely ground. Coat the bottom and sides of the greased bundt pan with 1/4 of the pecan mixture.

In a large mixing bowl, using an electric mixer at medium speed, beat together the cake mix, pudding mix, eggs, sour cream, oil and vanilla.

Alternate layers of the batter and pecan/crumb mixture in the prepared bundt pan.

Bake in preheated oven for 1 hour or until tested done when pressed lightly in the center and cake springs back. Cool in pan for 15 minutes on wire rack before removing from pan. Cool completely on wire rack.


Serves 12.