Pistachio Pudding Bundt Cake
The recipe Pistachio Pudding Bundt Cake can be made in roughly 45 minutes. Watching your figure? This dairy free recipe has 249 calories, 3g of protein, and 7g of fat per serving. For 38 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. 29 people have tried and liked this recipe. Head to the store and pick up water, instant pistachio pudding mix, yellow cake mix, and a few other things to make it today. It is brought to you by Amandas Cooking. With a spoonacular score of 16%, this dish is rather bad. Try Pistachio Bundt Cake, Pistachio Bundt Cake, and Chocolate Pistachio Bundt Cake for similar recipes.
Servings: 12
Ingredients:
4 eggs
1 box (3.4 oz) instant pistachio pudding mix
1/4 cup vegetable oil
1 cup water
1 box yellow cake mix
Equipment:
kugelhopf pan
bowl
oven
toothpicks
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 350F. Grease and lightly flour a bundt pan, or use baking spray.In a large bowl, beat the cake mix, pudding mix, water, oil and eggs for 2 minutes.Pour into bundt pan and bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean.Let cool in pan for 15 minutes, then invert cake onto wire rack and let cool completely. Dust with powdered sugar before serving.
Step by step:
1. Preheat oven to 350F. Grease and lightly flour a bundt pan, or use baking spray.In a large bowl, beat the cake mix, pudding mix, water, oil and eggs for 2 minutes.
2. Pour into bundt pan and bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean.
3. Let cool in pan for 15 minutes, then invert cake onto wire rack and let cool completely. Dust with powdered sugar before serving.
Nutrition Information:
covered percent of daily need
