| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Yellow cake mix |
| 1 |
pk |
Instant pistachio pudding mix; (3 1/2 oz.) |
| 4 |
|
Eggs |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Oil |
| 1 |
ts |
Vanilla |
| 1 |
tb |
Food coloring; (red or green) |
| 1/3 |
c |
Chopped nuts |
| 1 |
tb |
Sugar |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
Blend cake mix, pudding mix, eggs, sour cream, oil, vanilla and food
coloring; beat until smooth. In a separate bowl, combine nuts, sugar
and cinnamon. Grease and flour a bundt or tube pan. Pour 1/2 of cake
batter into pan, sprinkle sugar, cinnamon and nut mixture over
batter. Pour remaining batter over top and bake at 350 degrees for 1
hour, or until cake tests done. Cool in pan 1 to 2 hours before
removing cake from pan.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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