Easy Pistachio Bundt Cake

Easy Pistachio Bundt Cake is a dairy free side dish. This recipe makes 8 servings with 592 calories, 11g of protein, and 31g of fat each. For $1.12 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 108 people were glad they tried this recipe. Head to the store and pick up eggs, frosting, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by MotherThyme.com. With a spoonacular score of 47%, this dish is solid. If you like this recipe, you might also like recipes such as Pistachio Bundt Cake, Pistachio Bundt Cake, and Pistachio Pudding Bundt Cake.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

3 large eggs

1 can Classic White frosting

1 box (3.4 ounce) pistachio instant pudding mix

Chopped pistachios for garnish, optional

½ cup vegetable oil

1 cup water

1 box Classic White cake mix

Equipment:

kugelhopf pan

bowl

oven

toothpicks

microwave

aluminum foil

Cooking instruction summary:

Preheat oven to 350 degrees.Spray a bundt pan with cooking spray if needed and set aside.In a large bowl mix together cake mix and pudding mix.Stir in water, vegetable oil and eggs until batter is smooth.Pour into bundt pan and bake for 39-43 minutes until toothpick inserted into the center of the cake comes out clean.Cool cake completely.Carefully turn cake over onto serving plate.Remove top and foil from frosting and microwave in 15 second intervals until frosting is pourable but not hot.Drizzle frosting over cake and sprinkle with chopped pistachios.Set aside until frosting is firm.

 

Step by step:


1. Preheat oven to 350 degrees.Spray a bundt pan with cooking spray if needed and set aside.In a large bowl mix together cake mix and pudding mix.Stir in water, vegetable oil and eggs until batter is smooth.

2. Pour into bundt pan and bake for 39-43 minutes until toothpick inserted into the center of the cake comes out clean.Cool cake completely.Carefully turn cake over onto serving plate.

3. Remove top and foil from frosting and microwave in 15 second intervals until frosting is pourable but not hot.

4. Drizzle frosting over cake and sprinkle with chopped pistachios.Set aside until frosting is firm.


Nutrition Information:

Quickview
347k Calories
8g Protein
28g Total Fat
19g Carbs
5% Health Score
Limit These
Calories
347k
17%

Fat
28g
43%

  Saturated Fat
13g
83%

Carbohydrates
19g
6%

  Sugar
13g
15%

Cholesterol
69mg
23%

Sodium
202mg
9%

Get Enough Of These
Protein
8g
16%

Phosphorus
259mg
26%

Vitamin B6
0.51mg
25%

Copper
0.39mg
20%

Manganese
0.34mg
17%

Vitamin B1
0.25mg
17%

Fiber
2g
12%

Selenium
7µg
11%

Magnesium
36mg
9%

Vitamin E
1mg
9%

Potassium
314mg
9%

Iron
1mg
8%

Vitamin B2
0.13mg
8%

Zinc
0.87mg
6%

Folate
23µg
6%

Vitamin B5
0.44mg
4%

Vitamin A
217IU
4%

Calcium
42mg
4%

Vitamin K
3µg
3%

Vitamin B12
0.17µg
3%

Vitamin D
0.38µg
3%

Vitamin B3
0.38mg
2%

Vitamin C
1mg
2%

covered percent of daily need
Widget by spoonacular.com

 

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