Photo: David Holifield
Pistachio Nut Cake II
8 ingredients
20 min + 1 hr
1 - 10 inch Bundt cake
openrecipes
"This cake uses yellow cake mix, instant pistachio pudding and it's covered with a pistachio flavored whipped topping."
Estimated Nutrition (whole recipe, rough)
531
Calories
21g
Protein
42g
Fat
21g
Carbs
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| Cake | not in our table | 0 |
| Pudding | not in our table | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 2 (3.4 ounce) packages instant pistachio pudding mix
- 1 cup vegetable oil
- 3 eggs
- 1 cup carbonated water
- 1/2 cup chopped pistachio nuts
- 1 (1.5 ounce) envelope instant dessert topping
- 1 1/2 cups milk
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes