This easy pistachio Bundt cake is baked with a layer of chocolate batter over a pistachio batter. Swirl it in for a marbled effect.
Original recipe makes 1 10 inch Bundt pan
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant pistachio pudding mix
1 cup water
3/4 cup vegetable oil
4 eggs
3/4 cup chocolate syrup
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PREP
10 mins
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COOK
50 mins
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READY IN
1 hr
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix together the cake mix and pudding mix. Pour in the water, oil and eggs. mix well. Pour half of the batter into the prepared pan.
- Mix the chocolate syrup into the remaining batter. Pour the chocolate batter over the top of the batter in the pan. Do not stir.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition
Calories: 356 kcal
Carbohydrates: 45.7 g
Cholesterol: 61 mg
Fat: 17.8 g
Fiber: 0.8 g
Protein: 3.8 g
Sodium: 372 mg