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Pistachio Nut Bundt Cake
- 1 (18.25 ounce) package yellow cake mix
- 2 (3.4 ounce) packages instant pistachio pudding mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 eggs
- 1/2 cup packed brown sugar
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1/4 cup confectioners' sugar for dusting
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|Serving Size 1/12 of a recipe|
|Amount Per Serving|
|Total Fat 23.3g|
|Saturated Fat 5.3g|
|Total Carbohydrate 61.6g|
|Dietary Fiber 0.9g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|