Ingredients for Alice's Pistachio Streusel Cake No Frost
- 1 (18 1/4 ounce) package yellow cake mix
- 1 (3 1/2 ounce) package instant pistachio pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 1/2 tablespoons ground cinnamon
- 1/2 cup packed light brown sugar
- 1 1/2 cups finely chopped walnuts
- 1 1/2 cups finely chopped pistachios (as an alternative or mixed with walnuts for streusel)
- 1/2 cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter, melted
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How to Make Alice's Pistachio Streusel Cake No Frost
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cake mix, pudding mix, eggs, sour cream, and oil. Beat until well combined.
- In a separate bowl, prepare the streusel topping by combining pistachios, flour, brown sugar, cinnamon (1 1/2 tablespoons), and butter. Mix until crumbly.
- Grease and flour a bundt pan (or use a non-stick spray).
- Pour 1/3 of the cake batter into the prepared pan.
- Sprinkle 1/2 of the pistachio streusel mixture evenly over the batter.
- Add another 1/3 of the cake batter, followed by the remaining streusel mixture.
- Top with the final 1/3 of the cake batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
156 g
Sugar
1429g
Fat
305g
Carbs
185g
