Pistachio Bundt Cake

Name: Pistachio Bundt Cake
Cuisine: American
Ingredients: 1 box (15 oz) yellow cake mix; 1 box (3.4 oz) pistachio pudding mix; 4 Eggs; 1 cup Sour cream; 1/2 cup Vegetable oil; 1 tsp Almond extract; 1/4 cup Granulated sugar; 1/4 cup Brown sugar; 1 tsp Cinnamon; 1/2 cup Chopped pistachios

Zail Smith @cook_3297479

Pistachio Bundt Cake

Zail Smith @cook_3297479

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Ingredients

1 box(15 oz) yellow cake mix
1 box(3.4 oz) pistachio pudding mix
4Eggs
1 cupSour cream
1/2 cupVegetable oil
1 tspAlmond extract
1/4 cupGranulated sugar
1/4 cupBrown sugar
1 tspCinnamon
1/2 cupChopped pistachios

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Steps

1

Preheat oven to 350°F
2

In a small bowl, combine both sugars, cinnamon and 1/2 cup chopped pistachios; set aside.
3

In a large bowl, combine cake mix, pudding mix, eggs, sour cream, oil and almond extract. Using a hand mixer, beat on medium speed for 2 minutes.
4

Pour 1/3 of the batter into a prepared 9-cup bundt pan. Sprinkle with the sugar-nut mixture. Top with the other 2/3 of batter.
5

Bake at 350°F for 50 minutes or until done. Remove from oven and let cool for 15 minutes before removing cake from pan. Let cool entirely and then frost with icing and sprinkle with remaining tablespoon of chopped pistachios.
6

To make the icing, combine 1/2 cup powdered sugar, 1 tablespoon softened butter, 1 tablespoons milk, 1/2 teaspoon almond extract and 1/4 teaspoon ground cinnamon. Beat until smooth and pour over cooled cake.