Photo: David Holifield
Pistachio Nut Cake I
9 ingredients
1 bundt cake
openrecipes
"This cake is such a good cake done in the microwave. A plastic microwave Bundt cake pan is necessary for this recipe. The cake is really great."
Estimated Nutrition (whole recipe, rough)
719
Calories
32g
Protein
53g
Fat
33g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cake | not in our table | 0 |
| Pudding | 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 cup chopped pecans
- 3/4 cup white sugar
- 2 tablespoons ground cinnamon
- 1 (18.25 ounce) package yellow cake mix
- 1 (3 ounce) package instant pistachio pudding mix
- 4 eggs
- 1 cup sour cream
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
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