Pistachio Bundt Cake II (no healthy substitutions)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 220.9
- Total Fat: 9.0 g
- Cholesterol: 60.9 mg
- Sodium: 287.8 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 0.3 g
- Protein: 3.5 g
View full nutritional breakdown of Pistachio Bundt Cake II (no healthy substitutions) calories by ingredient
Number of Servings: 14
Ingredients
-
* 1 (18.25 ounce) package yellow cake mix
* 1 (3.4 ounce) package instant pistachio pudding mix
* 4 eggs
* 1 1/2 cups water
* 1/4 cup vegetable oil
* 1/2 teaspoon almond extract
* 7 drops green food coloring
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
3. Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.
Number of Servings: 14
Recipe submitted by SparkPeople user AFRICAPARISH.
2. In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
3. Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.
Number of Servings: 14
Recipe submitted by SparkPeople user AFRICAPARISH.