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Pistachio Swirl Cake is so easy because it is made with a mix. This would be a great cake for St. Patrick’s Day. You could add a little green food coloring to either the frosting or the cake mix and use this pistachio swirl cake to celebrate the day.

1 (15.25 ounce) box yellow cake mix without the pudding
1 (3.4 ounce) box pistachio instant pudding
4 eggs
1 cup sour cream
1 stick butter or 8 tablespoons or 1/2 cup, melted
1 teaspoon almond extract (could use vanilla extract)
3/4 cup white granulated sugar
2 teaspoons ground cinnamon
1 cup chopped nuts of your choice, (optional)

Combine cake mix, pudding mix, eggs, sour cream, butter and extract. Mix with mixer. Spray a 9 x 13 baking dish with cooking spray and spread the mixture in the bottom of the pan. In a separate bowl whisk the sugar and cinnamon together and spread over the mix. Cut the cinnamon mixture into the cake mixture with a knife by swirling it until it is all mixed in. Sprinkle nuts on top. Bake in preheated 350 degree oven for 45 to 50 minutes until center tests done. Frost with your favorite frosting or add glaze below. Enjoy!

1 cup powdered sugar
4 or 5 tablespoons milk, more or less
1 teaspoon vanilla extract, (optional)

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  1. Do you use instant pudding or cooked pudding mix

    • The Southern Lady says:

      I used the instant and also added to the post recipe. Thank you for bringing to my attention, Denise.

  2. I made this for a group of ladies yesterday (St. Patrick’s Day) and it was fabulous. I substituted walnuts for pecans because that is what I had and made a cream cheese icing
    …OMGoodness! A few ladies asked if they could take a second piece home. And no one wanted a small piece either. Thank you!

    • The Southern Lady says:

      You are welcome, Carole. So happy everyone enjoyed this cake. It is one of our favorites. Have a great week ahead.

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