Pistachio Bundt Cake

Recipe by BlueRidgeMama
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) package yellow cake mix or (18 1/4 ounce) package white cake mix
  • 1
    (3 1/2 ounce) package instant pistachio pudding mix
  • 1
    cup water
  • 34
    cup vegetable oil
  • 34
    cup chocolate syrup (I use Hershey's in a can)
  • 1
    cup chopped nuts (optional, walnuts or pecans)
  • powdered sugar, for dusting
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DIRECTIONS

  • Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
  • Mix together the cake mix and pudding mix. Pour in the water and oil and add eggs. Mix well.
  • Pour half of the batter into the prepared pan.
  • Mix the chocolate syrup into the remaining batter and the pour over the top of the batter already in cake pan. Do not stir, but may "swirl" for a marbled effect.
  • Bake in the preheated over for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow to cool slightly, then turn out onto wire rack and cool completely.
  • Dust with powdered sugar. (I use my flour sifter for this).
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