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Pistachio Swirl Cake Recipe
|Finely chopped pecans||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Tablespoon|
|White cake mix||18 1⁄4 Ounce (1 Package)|
|Instant pistachio pudding and pie filling||3 1⁄2 Ounce (1 Package)|
|Dairy sour cream||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
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
Grease 12-cup fluted ring dish.
Sprinkle with 1/4 cup pecan mixture.
Tilt dish to coat.
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.