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Pistachio Nut Bundt Cake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.3184
Energy (kCal)4823.76
Carbohydrates (g)575.8726
Total fats (g)261.1808
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F Grease and flour a 9-inch bundt pan. | 2. In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. The batter will be thick. Spoon half of the batter into the prepared pan. Combine the brown sugar, pistachios and cinnamon, sprinkle over the batter in the pan., being careful to keep filling from the edges as it might stick to the pan. Cover with the remaining batter. | 3. Bake 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with powdered sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow cake mix 1 package 2263.68 409.244 23.055999999999997 60.784
    pistachio pudding mix 2 packages - - - -
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0
    egg 4 286.0 1.44 25.12 19.02
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    pistachio nut 1/2 cup roasted chopped 344.4 16.7096 12.3984 27.8718
    cinnamon 1 1/2 1/2 ground - - - -
    sugar 1/4 cup powdered 116.7 29.930999999999997 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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