Pistachio Mini Bundt Cakes
These Pistachio Mini Bundt Cakes are the perfect addition to any party! They are moist and tender with a hint of pistachio and a cinnamon sugar swirl. Pairs well with coffee or as a dessert for an occasion.
Ingredients
Batter
4 Eggland's Best Eggs, beaten
1 box yellow cake mix
2 boxes pistachio pudding
2/3 Cup + 2 Tbsp vegetable oil
3/4 Cup + 2 Tbsp water
Sugar mixture:
3/4 Cup sugar
1 tsp cinnamon
Preparation
- Preheat oven to 350 degrees.
- Whisk eggs, vegetable oil and water together in a large mixing bowl.
- Add cake mix and pudding. Stir with a spoon until completely combined.
- In a separate bowl, mix together cinnamon and sugar.
- Grease mini bundt pans well.
- Spoon batter into bundt pan, filling 1/4 of the way. Add layer of cinnamon sugar mixture. Spoon more batter on top of cinnamon sugar mixture, filing 3/4 of the bundt.
- Bake at 350 for 30 minutes. Allow cake to cool before removing from pan.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 piece |
|---|---|
| Calories | 310 kcal |
| Fat | 16g |
| Saturated Fat | 3g |
| Cholesterol | 70mg |
| Sodium | 340mg |
| Carbohydrates | 38g |
| Dietary Fiber | 0.5g |
| Protein | 4g |
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