Pistachio Cinnamon Swirl Bundt Cake

My cake for March is Pistachio Bundt cake.

It's greenish tint makes it just right for 

Spring and especially St. Patrick's Day.

We love having cake in the house over the weekend.

Keeps well covered on a cake plate.

And sits on the kitchen island just
asking you to cut a piece.

This one is easy because it uses

cake mix and instant pudding mix. 

 Mix the cake ingredients in a large bowl.

Beat with an electric mixer for 3 minutes.

Cover the bottom of a sprayed bundt pan

with about an inch of batter.

 Combine the nut filling in a small bowl. 

Sprinkle half of the cinnamon nut filling mixture

 evenly on the batter. 

Add another layer of batter and sprinkle with

all but 2 T filling. 

 Bake at 350º for 45 minutes until cake tests

 done when lightly touched. Remove from oven

and let cool for 10 minutes before inverting.

 Let cool.

 You can simply dust with powdered sugar.

Or...you can make a drizzle icing.

 Combine the icing ingredients in a small bowl.

 Drizzle over the cake and sprinkle the top with

the remaining 2 T cinnamon-sugar-nut mixture.

 Two nice cinnamon, nut swirls. I have made this

without nuts, just cinnamon sugar, but it's 

better with them. 

 Gives it a nice coffee cake taste.

Pistachio Cinnamon Swirl Bundt Cake

Ingredients

1 box yellow cake  mix

1 box pistachio instant pudding, (3.4oz)

1 C club soda, 7-up, or water

½ C oil

3 XL eggs

½ t almond extract

Mix cake ingredients in a large bowl. 

Beat for 3 minutes until smooth.

Filling

½ C sugar

½ C chopped pistachios or pecans

1-2 t cinnamon

mix together in small bowl

Icing

1 C powdered sugar

2-3 T milk

2 T soft butter

drop almond extract (¼t)

pinch cinnamon (¼t)

Mix until smooth in small bowl

Directions

Layer the bottom of a sprayed bundt pan

with cake batter. Sprinkle ½ of the cinnamon

nut mixture evenly over the batter.

Add another layer of batter to cover the nuts.

Add all but 2 T of the remaining nut mixture.

Spoon on the remaining batter, smoothing
evenly. Bake @350º for 45 minutes until the
 cake springs back when lightly touched.
Let cool for 10 minutes then invert onto
a cake plate. Let cool completely.

Drizzle with icing and sprinkle the top
 with the remaining cinnamon-nut mixture.

Enjoy!

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