Pistachio Nut Bundt Cake


A green Bundt cake. This is perfect for Christmas or St. Patrick's day.

Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
1 to 9 - inch bundt cake


  • 1 (15.25 ounce) package yellow cake mix

  • 2 (3.4 ounce) packages instant pistachio pudding mix

  • 1 cup sour cream

  • ½ cup vegetable oil

  • 4 eggs

  • ½ cup packed brown sugar

  • ½ cup chopped walnuts

  • 1 teaspoon ground cinnamon

  • ¼ cup confectioners' sugar for dusting


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

  2. 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.

  3. 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 (per serving)

473 Calories
23g Fat
62g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 473
% 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
Vitamin C 0mg 2%
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.

You’ll Also Love