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pistachio pound cake

PISTACHIO POUND CAKE

This simple recipe makes a very moist cake that is green in color and takes less than an hour to complete. It can be made into a Bundt cake, 2 single cakes or 2 loaves. Add a cream cheese icing to kick it up a notch.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Bread, Cake, Dessert
Cuisine American
Servings 16
Calories 191 kcal

Ingredients
  

  • 1 box Yellow cake mix
  • 2 boxes Pistachio pudding mix 3.4 oz boxes
  • 4 Eggs
  • ¼ cup Vegetable oil
  • 2 tbsp Water
  • 1 cup Sour cream
  • 2 tbsp Cinnamon sugar

Instructions
 

  • Preheat oven to 350 °F
  • In a large bowl, mix the cake mix, dry pudding mix, eggs, oil, water and sour cream. Blend well using a mixer or by hand (preferred).
  • Grease your Bundt pan, cake pans (2) or loaf pans (2). Spinkle the cinnamon sugar on the bottom of the pans, evenly.
  • Pour the batter into the pan (or pans, evenly) and bake for 45 minutes or until a knife inserted in the middle of the cake comes out clean.
  • Let cool. Slice and enjoy!

Notes

CALORIES 191
CARBS 27.3g
FAT 8.9g
PROTEIN 3.2g
FIBER 0g
SUGAR 16.5g
CHOLESTEROL 51.5mg
SODIUM 327.9mg
Keyword pistachio bread, pistachio cake