Sometimes there are those recipes that you have no idea where they came from or how they became a mainstay in your family…they just have. Chances are the directions are written on some crinkly index card that has coffee cup stains on it and spots where buttery or floury hands have left their mark. Come on, you can tell me….what’s that recipe card in your family?
Those are the best recipes, right?!? That’s pretty much what this Pistachio Cake with Sweet Walnut Filling is. It was always one of the faves in my family when I was growing up. Full disclosure?? I think my mom liked making it too because of the no need for frosting on this thing. I mean, it was probably the only cake I didn’t ruin by sticking my fingers in the frosting before she had a chance to serve it 🙂
You can’t get much easier than this thing either. Boxed cake mix, pudding mix, and a couple other ingredients. Yes please.
Finally, it’s in a bundt pan. That excites me. I feel all old-fashioned and what not…like I should be in my kitchen in a flowing polka dot dress (I freakin’ love polka dots) with a white apron on while my kids play stick ball. Honestly though, I don’t even know what stick ball is but I feel like they should be playing it while I make this cake. Look at it in all of its round and nostalgic glory.
That probably makes me sound weird, right? I feel like the good ole’ bundt pan has this stigma to it. Let me explain. Have you ever seen those articles or posts that share recipes from the 60’s and 70’s that, no offense, just look and sound disturbing?? Check this out if you haven’t. I mean these things make me wonder how people survived eating this stuff. Quite a bit of it was seemingly made in bundt pans. Therefore, bundt pan stigma.
Still, you need to try this cake. My family loves it. Don’t be turned off by the lack of frosting or the word “pistachio”. It satisfies a sweet tooth without the frosting but a nice dusting of powdered sugar always helps 🙂 It’s a crowd pleaser, I promise. My son loves it because, well, its bright green. That happens to be his favorite color so bonus point for mommy.
Feel free to try it with pecans or pistachio’s instead of walnuts too! Have nut allergies in your house?? You can TOTALLY make it without the nut filling as well! Just skip the layering step and spoon the whole bowl of batter in at once!
I mean look at it….it’s just pretty. Try Pistachio Cake with Sweet Walnut Filling in your house and let me know what you think!
Pistachio Cake With Sweet Walnut Filling
Super Easy and Yummy Pistachio Cake with Sweet Walnut Filling uses boxed cake mix and pudding mix to create a GLORIOUS dessert!
- 1 Package Yellow Cake Mix (18 1/4 oz)
- 2 Boxes Instant Pistachio Pudding (3.5 oz boxes)
- 1 Cup Sour Cream
- 4 Eggs
- 1/2 Cup Vegetable Oil
- 3/4 Cup Brown Sugar
- 3/4 Cup Walnuts, Chopped
- 1 1/2 tsp. Cinnamon
- Powdered Sugar to dust
- Step 1 Heat oven to 350 degrees. Prepare 9 inch Bundt pan by greasing with butter and dusting with flour or an oil/flour baking spray.
- Step 2 In large bowl, whisk the dry cake mix and the dry pudding mix together to combine.
- Step 3 Add eggs, oil and sour cream and mix well. The batter will be thick…no worries!! It will be 🙂
- Step 4 Spoon half of the batter into the bundt pan and gently smooth it out so it covers the bottom.
- Step 5 In small bowl, combine chopped walnuts, brown sugar and cinnamon.
- Step 6 Sprinkle the sugar/nut mixture over the batter in the bundt pan evenly.
- Step 7 Drop using a spoon the remaining batter over the nut mixture and smooth it out so you can only see the cake batter.
- Step 8 Bake in oven for 55 minutes to an hour or when the cake springs back when touched.
- Step 9 Cool on wire rack IN PAN for about 15 minutes. Finally, invert pan onto wire rack to remove the cake and allow to cool completely.
- Step 10 Dust with powdered sugar for a finished look! 🙂