Recipe 1174 - Pistachio Swirl Cake
Recipe 1174 - Pistachio Swirl Cake
(by Shirley McNevich)
1 box Duncan Hines yellow cake mix (DO NOT mix according to box
directions)
1 - 3.75oz. box Jell-O INSTANT pistachio pudding mix
4 eggs
1 cup Breakstone's sour cream
1/2 cup canola oil
1/2 to 1 tsp. almond extract
Filling: 1/2 cup white sugar; 1 tsp. cinnamon; 1/2 cup chopped nuts
In a mixer add cake mix, pudding mix, eggs and sour cream--beat. Add
canola oil and almond extract--beat until mixed, then turn speed to medium
and beat for 2 minutes--set aside. In a separate bowl add white sugar,
cinnamon and chopped nuts--stir to mix. Grease a 10" tube cake pan. Pour
1/2 of the batter into the greased tube cake pan. Sprinkle all of the cinnamon
mixture evenly on top of the batter in the pan. Pour the rest of the batter on
top of the cinnamon mixture. Use a knife to LIGHTLY swirl through the three
layers. Bake at 350 degrees for 45-55 minutes--test with a toothpick for
doneness. Cool the cake, dump it upside down on to a cake plate--glaze if
desired.
Continue to:
Other Recipes:
- 1089 - No Fail Scratch Dumplings
- 1040 - Chopped Onion Dip
- 1210 - Black Walnut Cake
- 1003 - Grape Cherry Punch
- 1028 - Fresh Creamed Corn
- 1194 - Caramel Oatmeal Bars
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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