Pistachio Swirl Cake Recipe


Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings6
VegetarianInterest Group,


 Finely chopped pecans1 Cup (16 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Ground cinnamon1 Tablespoon
 White cake mix18 1⁄4 Ounce (1 Package)
 Instant pistachio pudding and pie filling3 1⁄2 Ounce (1 Package)
 Dairy sour cream1 Cup (16 tbs)
 Water3⁄4 Cup (12 tbs)
 Vegetable oil1⁄4 Cup (4 tbs)
 Vanilla1 Teaspoon

Nutrition Facts

Serving size

Calories 796 Calories from Fat 325

% Daily Value*

Total Fat 37 g57.1%

Saturated Fat 9.8 g49.1%

Trans Fat 0 g

Cholesterol 160.9 mg

Sodium 924.7 mg38.5%

Total Carbohydrates 109 g36.3%

Dietary Fiber 3.2 g12.6%

Sugars 67.5 g

Protein 11 g21.7%

Vitamin A 8% Vitamin C 1.1%

Calcium 17.8% Iron 7.6%

*Based on a 2000 Calorie diet


In small mixing bowl, combine pecans, sugar and cinnamon.
Mix well.
Set aside.
Grease 12-cup fluted ring dish.
Sprinkle with 1/4 cup pecan mixture.
Tilt dish to coat.
Set aside.
Reserve remaining pecan mixture.
In large mixing bowl, combine remaining ingredients.
Beat at low speed of electric mixer until moistened.
Beat at medium speed for 2 minutes, scraping bowl occasionally.
Alternate layers of batter and reserved pecan mixture in prepared dish.
Swirl through batter and pecan mixture with knife.
Place dish on saucer in microwave oven.
Microwave at 50% (Medium) for 10 minutes, rotating dish after every 5 minutes.
Increase power to High.
Microwave for 10 to 15 minutes, or just until cake starts to pull away from sides of dish, rotating dish after every 5 minutes.
Let stand on counter for 15 minutes.