a quick and simple rosemary rub that accentuates lamb’s luscious flavor. applies to lamb legs or chops.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 to 9 – inch bundt cake |
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 2 (3.4 ounce) packages instant pistachio pudding mix
- 1 cup sour cream
- ½ cup vegetable oil
- 4 eggs
- ½ cup packed brown sugar
- ½ cup chopped walnuts
- 1 teaspoon ground cinnamon
- ¼ cup confectioners’ sugar for dusting
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.
- Bake for 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 confectioners’ sugar.
Nutrition Facts
| Calories | 473 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 548 mg |
| Sugars | 42 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I made a few minor changes to this recipe based on a previous one I had. I added 1-2 teaspoons of almond extract & 1/2 cup of water, otherwise I kept everything the same as written. Maybe the addition of the water helps alleviate the “thickness “ that some people complained about. It’s always a hit when I serve it! It’s my nephews favorite cake!
This recipe is missing about a cup to 1 and 1/2 cups of water… without water its too thick. Believe me add at least one cup of water. I also used chopped pecans and it comes out fantastic.
8 year old approved!!! I’ve made this before, but this time added applesauce instead of oil only to make the cake somewhat healthier. It does bake quicker when made with applesauce verse oil FYI. Maybe took 50 mins not 60. I greased pan well and came out so easily. This is excellent.
I used a white cake mix because I had one already. It turned out very good. Love this recipe.
Very easy, very tasty, very good. I did make one substitution, I used pecans instead of the walnuts because that’s what I had and it was just as good. I have been making this cake for years for St. Patrick’s Day.. family fav!
LIke others have said, the batter is really thick , I’d expect that with the instant pudding in the mix. Comes out delicious and perfect
Awesome recipe. The batter is super thick, but turns out great!
I made this for my Mom’s Birthday and it was a hit! I combined suggestions from the other comments. I added 1/4cup of OJ and a teaspoon of almond extract to the batter. I mixed all the wet ingredients first, then combined with the cake and jello – as it thickens quickly. I ensured the nut mixture was prepped prior to making the batter. I combined both walnuts and pistachios. The remaining nut mixture I used on the bottom of the cake. I added a couple drops of green neon food colouring. So good! I baked it for 55mins, next time I’ll do 53mins. It was moist. I felt the powdered sugar was all it needed as oppose to full out icing.
Yes this is the same receipe I had years ago. Very good
this presents well especially for the holidays. I added some chopped cherries, and substituted almonds for the walnuts. I thought it could have been a bit more moist, and didn’t really care for the cinnamon/pistachio combo. I’d leave that out next time. great for a last-minute quick party. I did use a white cake mix to allow the green color to be brought out more, and thought it would be more compatible in taste to the flavor of the pistachio pudding. glazed with 10x sugar and the juice from the marachino cherries. made poinsettas out of some of the cherries to adorn the top. cute for the holiday.
Been making this cake for years. It’s always a crowd pleaser. I only use 1 box of instant pistachio pudding and add 1/2 tsp of almond extract. Yes it thickens quickly so have your bundt pan and nut filling ready to go. I also cut the baking time down by about 10 min otherwise it’s too dry. And I also add the leftover nuts on top of the cake which becomes the bottom after baking! Delicious!!
Easy and delicious. A real hit. Just the right amount of sweetness. Moist and does not fall apart.
I have this recipe and here’s how we do it…. same recipe but 3 eggs; 1/3 cup oil; 1 pistachio instant pudding mix; 1 vanilla instant pudding mix. Middle pecans, sugar and cinnamon and on top and bake…. very thick batter …. deliciousness!
This bundt cake was a huge hit on Christmas! It was moist, flavorful and the green color was festive. If you have a fast oven, I suggest baking 50-55 minutes instead of one hour.
I made the recipe exactly as called for, with the exception of switching out the powdered sugar topping for a standard bundt glaze and adding crushed pistachios on top of the glaze. I also garnished with sugared rosemary and cranberry (see photos; mine is on the reindeer platter next to the nativity). Easy garnish: just dampen fresh cranberries and rosemary then dredge through sugar. Let it dry then place around the base. Very beautiful. Looks like a snowy wreath. Perfect for Christmas. Tons of compliments on the presentation and the flavor. I will definitely make this again!
Love this cake, will make it again!
This was a recipe used by my grandmother back in the 1950’s- it was always “my” birthday cake growing up. Perfect for summer picnics, or any kind of dessert to take to a pot luck- HOLDS TOGETHER WELL FOR TRAVELING!
Made for Saint Patrick’s day and was a hit.
I also think it is too thick to pour into bundt pan.Next time I will add some water.Brown sugar mixture was way too much (I used half).I have to agree the taste was very good. Baking time should be cut by about 10 min.
Excellent
This cake was WONDERFUL!!! I made it for a Jesus Birthday cake for Christmas, had rave reviews, and the next day me and my daughter were fighting over the very good leftovers. Flavorful, moist, green! I put a thin glaze over it instead of sprinkling powdered sugar, then added red and green sprinkles for the season. I thought the nut/brown sugar was too much, but it was very good in the finished product. I also, as others, thought it wasn’t rising enough, but the finished product was GREAT! definitely making this again!