Pistachio Bundt Cake

Submitted by William Hakala

• Ready In: 1hr 15mins
• Ingredients: 6
• Yields: 1 cake
• Serves: 12-15

ingredients

• 1 package yellow cake mix
• 4 eggs
• 236.59 ml orange juice
• 78.78 ml cooking oil
• 99.22 g package Jell-O instant pistachio pudding mix
• 78.78 ml chocolate syrup

directions

1. Combine all ingredients except chocolate syrup, blend at low speed for 1 minute, then beat on high for 3 minutes.
2. Pour 2/3 of batter into a greased and floured 12 cup Bundt pan.
3. Add chocolate syrup to remaining 1/3 of the batter and mix at medium speed until well blended.
4. Pour over top of batter in pan and cut through batter with a knife to marbleize batter.
5. Bake at 350 degrees for 1 hour, or until cake tests done.
6. Cool in pan 10-15 minutes, turn out on serving plate until completely cooled.
7. Top with remaining chocolate syrup if desired.

Reviews

[Kasha]

Great consistency, super easy. I used more chocolate syrup than called for and 2 boxes of pudding. Excellent, was eaten by a crowd of French people who had never seen such a thing before and were in awe!

 

[Chef Potsie]

Fantastic blend of tastes and EXTREMELY moist for days. Easy and delicious