Pistachio Nut Swirl Cake Recipes

Steps:

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

Steps:

• 1. Combine cake mix, pudding, eggs, sour cream, oil and extract in large mixer bowl. Blend, beat at medium speed for two minutes.
• 2. Combine sugar, cinnamon & nuts in small bowl. {I always make extra topping mix}
• 3. Pour 1/3 of batter into greased and floured 10" tube pan, sprinkle with 1/2 of sugar mixture, add another 1/3 layer repeat layers and top with reamining sugar mixture.
• 4. Bake at 350 degrees for 50 minutes or until center springs back when lightly touched near center. Cool 15 minutes before removing from pan.

Steps:

• Combine cake mix, pudding, eggs and sour cream, oil and almond extract. In large mixer bowl, blend. Beat at med speed for 2 min. Combine sugar, cinn, and nuts. Pour 1/3 of the batter into greased and floured 10" tube pan; sprinkle with half of the sugar mixture. Repeat layers and top with remaining atter. Bake at 350 for 50 min. until center springs back when lightly touched. Cool 15 min before removing from pan. Dust with powdered sugar.

Steps:

• Preheat oven to 350°F Grease and flour a 9-inch bundt pan.
• In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. The batter will be thick. Spoon half of the batter into the prepared pan. Combine the brown sugar, pistachios and cinnamon, sprinkle over the batter in the pan., being careful to keep filling from the edges as it might stick to the pan. Cover with the remaining batter.
• Bake 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 powdered sugar.

Steps:

• 1. PREHEAT OVEN TO 350*. PLACE FIRST 6 INGREDIENTS INTO MIXING BOWL, AND BEAT ON MED. SPEED WITH ELECTIRC MIXER FOR 2 MINUTES. SET ASIDE
• 2. COMBINE SUGAR, CINNAMON, AND NUTS TOGETHER, MIXING WELL.
• 3. POUR 1/3 OF THE BATTER INTO A GREASED AND FLOURED 10" TUBE PAN; SPRINKLE WITH HALF OF THE SUGAR MIXTURE. REPEAT LAYERS, AND TOP WITH REMAINING BATTER.
• 4. BAKE FOR APPROX. 50 MINUTES, OR UNTIL CENTER SPRINGS BACK WHEN LIGHTLY TOUCHED. COOL 15 MINUTES BEFORE REMOVING FROM PAN...

Steps:

• FILLING:.
• Combine the sugar, cinnamon, and nuts together and set aside.
• CAKE:.
• Mix the cake mix, pudding, eggs, sour cream, oil, food coloring, and almond together.
• Beat at medium speed for 2 minutes; scrape and beat another minute.
• Grease and flour a 10" tube pan.
• Pour 1/3 of the batter in the pan.
• Sprinkle with 1/2 of the sugar mixture and then put another layer of batter, and another layer of sugar.
• Top with batter.
• Bake at 350 for about 50 minutes or till done.