Alice's Pistachio Streusel Cake (No-Frost!)
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!
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INGREDIENTS
NutritionBatter
- 1(18 ounce) box yellow cake mix
- 1(3 1/4 ounce) package instant pistachio pudding mix
- 4
- 1cup sour cream
- 1⁄2cup vegetable oil
Nut filling
- 1 1⁄2tablespoons cinnamon
- 2⁄3cup sugar
- 1⁄4
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DIRECTIONS
- Make cake batter by beating together cake mix, pudding, eggs, sour cream and oil.
- 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.
- 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.
- Serve and enjoy!
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