Pistachio Swirl Cake | SteamboatToday.com

Pistachio Swirl Cake



1 package yellow cake mix

1 package Jell-O instant pistachio pudding

4 eggs

1 cup sour cream

½ cup oil

½ tsp. almond extract


½ cup granulated sugar

1 tsp. cinnamon

½ cup finely chopped walnut

Combine cake ingredients and beat 2 minutes at medium speed.

Spoon 1/3 of batter into prepared Bundt or 10” tube pan. Sprinkle with half of sugar/cinnamon/nut mixture. Repeat layers, ending with the batter. Bake at 350 for 50 minutes or until center springs back when lightly touched.

Cool 15 minutes before removing from pan. Drizzle with brown butter glaze if desired.


1/3 cup butter

2 cups confectioner’s sugar

1 ½ tsp. vanilla extract

2-3 T. hot water or milk

Slowly heat the butter until it browns. Stir in sugar, one cup at a time. Add vanilla and hot water, one spoon at a time. Add liquid until it becomes glazey.

Use milk for a creamier texture. For something more like frosting, use 3 cups sugar.

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