Alice's Pistachio Streusel Cake (No-Frost!)

Total Time
Prep 5 mins
Cook 50 mins

This delicious cake has been made for years by my best-friend, Alice. This no-frost cake is easy, moist and always wins raves. It is great for a breakfast, lunch or dinner treat. 8/8/09 Note: I goofed on cinnamon measurement! It should be 1 1/2 tablespoon, so I am changing the original recipe. Sorry about that!

Ingredients Nutrition


  1. Make cake batter by beating together cake mix, pudding, eggs, sour cream and oil.
  2. In ungreased bundt cake pan, pour in 1/3 of the batter, then layer 1/2 of the nut mixture, another 1/3 batter,remaining nut mixture,then rest of batter.
  3. After cake is assembled, place in oven, turn on oven to 350 dg. (do not preheat oven!) and bake for 50-60 minutes until cake is done and knife inserted in cake comes out clean.
  4. Serve and enjoy!
Most Helpful

This cake was great! I loved it, it was easy, came out of the pan beautifully. I added 1/2 tsp. of almond extract, but otherwise followed your recipe with the exception of the amount of cinnamon. It has to be a misprint. I used about 1 1/2 tsp. of ground cinnamon and it was plenty. That's the reason why I'm not giving it 5 stars. After it cooled, I dusted the top with powdered sugar. It was pretty and we all loved it.

papergoddess September 20, 2007