Pistachio is a flavor that I often forget that I enjoy and I have not had much of it as an adult. Growing up, there were always pistachios around at the holidays. Pistachio ice cream was often in our freezer and, of course, Watergate salad was something Grandmother would make from time to time. One day while I was grocery shopping, I threw a couple of boxes of pistachio pudding mix into my cart thinking I would do something with them. Then I came across this recipe online and thought I would give it a try. I really liked the way this cake turned out and my friends who tried it also gave it a thumbs up! I hope you enjoy it. It's easy and tastes delicious!
Pistachio Walnut Cake
1 (15.25 oz) box of yellow cake mix
2 (3.4oz) boxes of instant pistachio pudding
1 cup sour cream
1/2 cup vegetable oil
4 eggs
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1 tsp cinnamon
Preheat oven to 350. Grease and flour a bundt pan. In a medium bowl, stir together cake mix and pudding. Add sour cream, oil and eggs. Mix well. Pour half the batter into the bundt pan. Combine brown sugar, walnuts and cinnamon. Sprinkle over batter in pan. Cover with remaining batter. Bake for 1 hour. Cool on wire rack.
This batter is going to be very stiff so don't let that worry you!
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