Pistachio Nut Swirl Cake Recipes

PISTACHIO COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease Bundt pan generously with shortening; be sure to grease the inner and outer circles.
• Mix together pecans, sugar and cinnamon.
• Sprinkle 1/3 of the cinnamon mixture into the greased pan; be sure to get the cinnamon mixture to coat all surfaces of the pan.
• Mix together cake mix, pudding mix, eggs, sour cream, orange juice, vegetable oil and vanilla; add green food coloring for a darker color of green if desired.
• Add half of the cake batter to the pan and top with half of the remaining nut mixture.
• Top with the remaining cake batter and add the remaining nut mixture.
• Use a knife to create swirls in the cake. Be sure to go around the entire cake.
• Bake for 45 to 50 minutes or until toothpick comes out clean.
• Cool for 5 minutes before inverting onto a cake platter.
• For glaze: Mix together orange juice, vanilla and powdered sugar. Pour over cooled cake.

PISTACHIO NUT SWIRL CAKE

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...

PISTACHIO NUT SWIRL CAKE OR COFFEECAKE

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.

PISTACHIO NUT BUNDT CAKE

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.

PISTACHIO NUT BUNDT CAKE

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.

PISTACHIO NUT SWIRL CAKE (LOW CALORIE ALTERNATIVE)

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.