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Add a photoServings: 2
Ingredients
- 1 pkt Butter cake mix
- 1 pkt Instant pistachio pudding mix, 4 ounce.
- 3 dsh Pistachio oil
- 8 ounce Lowfat sour cream
- 4 x Large eggs
- 1/4 c. Water
- 1/4 c. Oil
- 1/2 c. Minced pecans
- 4 Tbsp. Sugar
- 2 tsp Cinnamon
- 2 Tbsp. Minced pistachios, (approximately) **
Directions
- Preheat oven to 350. Grease two 8 1/2 x 4 1/2 x 2 1/2" loaf pans.
- Mix all ingredients together in a large bowl. Pour half the batter into the loaf pans. Sprinkle with half the topping. Pour the remainder of the batter into the two pans. With a knife, swirl through the batter to fold in the topping and give a swirl effect. Sprinkle the top with the remaining topping. Bake for 1 hour.
- Makes 2 loaves.
- MY NOTES: I didnt' have all the ingredients at hand, so I made it with these substitutions. I used regular yellow cake mix instead of the butter recipe cake mix and used almond extract instead of pistachio oil. (Gotta find me some of which!) I also added a bit of butter flavoring and clear vanilla flavoring.
- ** The minced pistachios were my addition...I sprinkled the minced pistachios over the top layer of topping and pressed in slightly before baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 2 servings | |
| Calories 885 | |
| Calories from Fat 654 | 74% |
| Total Fat 74.64g | 93% |
| Saturated Fat 20.99g | 84% |
| Trans Fat 0.7g | |
| Cholesterol 509mg | 170% |
| Sodium 290mg | 12% |
| Potassium 423mg | 12% |
| Total Carbs 41.78g | 11% |
| Dietary Fiber 3.3g | 11% |
| Sugars 30.85g | 21% |
| Protein 17.84g | 29% |
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