Name: Pistachio Nut Bundt Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Yellow cake mix - 1 (15.25 ounce) package; Instant pistachio pudding mix - 2 (3.4 ounce) packages; Sour cream - 1 cup; Vegetable oil - ½ cup; Eggs - 4; Packed brown sugar - ½ cup; Chopped walnuts - ½ cup; Ground cinnamon - 1 teaspoon; Confectioners' sugar for dusting - ¼ cup

Ingredients for - Pistachio Nut Bundt Cake

1. Yellow cake mix 1 (15.25 ounce) package

2. Instant pistachio pudding mix 2 (3.4 ounce) packages

3. Sour cream 1 cup

4. Vegetable oil ½ cup

5. Eggs 4

6. Packed brown sugar ½ cup

7. Chopped walnuts ½ cup

8. Ground cinnamon 1 teaspoon

9. Confectioners' sugar for dusting ¼ cup

How to cook deliciously - Pistachio Nut Bundt Cake

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

2 . Stage

In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.

3 . Stage

Bake for 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar.