Alice's Pistachio Streusel Cake (No-Frost!) |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This delicious cake has been made for years by my best-friend, Alice. This no-frost cake is easy, moist and always wins raves. It is great for a breakfast, lunch or dinner treat. 8/8/09 Note: I goofed on cinnamon measurement! It should be 1 1/2 tablespoon, so I am changing the original recipe. Sorry about that! Ingredients:
1 (18 ounce) box yellow cake mix |
1 (3 1/4 ounce) package instant pistachio pudding mix |
4 eggs |
1 cup sour cream |
1/2 cup vegetable oil |
1 1/2 tablespoons cinnamon |
2/3 cup sugar |
1/4 cup walnuts, chopped |
Directions:
1. Make cake batter by beating together cake mix, pudding, eggs, sour cream and oil.
2. In ungreased bundt cake pan, pour in 1/3 of the batter, then layer 1/2 of the nut mixture, another 1/3 batter,remaining nut mixture,then rest of batter.
3. After cake is assembled, place in oven, turn on oven to 350 dg. (do not preheat oven!) and bake for 50-60 minutes until cake is done and knife inserted in cake comes out clean.
4. Serve and enjoy!
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