Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cake | not in our table | 0 |
| Pudding | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package yellow cake mix (regular size)
- 2 packages (3.4 ounces each) instant pistachio pudding mix
- 1 cup water
- 4 large eggs
- 3/4 cup vegetable oil
- GLAZE:
- 1 cup confectioners' sugar
- 1 tablespoon butter, softened
- 2 to 3 tablespoons whole milk
Directions
In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.
Category:Pistachio Recipes
Category:Bundt cake Recipes
Category:Yellow cake mix Recipes
Category:Pudding Recipes
Category:Water Recipes
Category:Egg Recipes
Category:Vegetable Oil Recipes
Category:White Sugar Recipes
Category:Butter Recipes
Category:Milk and cream Recipes