Orange Pistachio Bundt Cake Recipe
Servings: 12
Ingredients
- 1 box (18.5-ounce) yellow cake mix
- 4 x Large eggs
- 1 c. Orange juice
- 1/3 c. Veg. oil
- 1 box (3.5-ounce) instant pistachio pudding mix
- 1/2 c. Chocolate syrup
- 3/4 c. Powdered sugar
- 1/4 c. Cocoa
- 1Â 1/2 x -(up to)
- 2 Tbsp. Lowfat milk
Directions
- In large bowl, combine first five ingredients and blend at low speed 1 minute, then on high 3 min.
- Pour 2/3 of the batter into a greased and floured bundt pan. Add in chocolate syrup to remaining 1/3 of the batter and mix at medium speed till well-blended. Pour over top of batter in pan and marbleize by cutting through batter with a knife.
- Bake at 350 degrees about 1 hour. Cold in pan 10 to 15 min and turn out on plate to complete cooling. Top with Chocolate Glaze.
- For glaze, blend all ingredients in small bowl. Spoon over cake allowing some to run down sides.
- /CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 158 | |
| Calories from Fat 72 | 46% |
| Total Fat 8.07g | 10% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.16g | |
| Cholesterol 70mg | 23% |
| Sodium 33mg | 1% |
| Potassium 95mg | 3% |
| Total Carbs 19.01g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 15.54g | 10% |
| Protein 2.89g | 5% |
