Ingredients
For the cake:
- 1 1/2 cups chopped pecans
- 2/3 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1 (15.25-ounce) box butter recipe yellow cake mix
- 1 (3.4-ounce) box instant pistachio pudding
- 4 large eggs
- 1/4 cup water
- 1 cup sour cream
- 1/2 cup vegetable oil
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 3 tablespoons water
Instructions
For the cake:
- Note: This recipe is baked in a cold oven, so do not preheat oven. Grease and flour or spray a bundt pan with cooking spray.
- In a medium bowl, mix chopped pecans, brown sugar and cinnamon. Divide into thirds and set aside.
- With electric mixer on medium speed, mix cake mix, pudding, eggs, water, sour cream and oil for approximately 2 minutes.
- Sprinkle 1/3 of the nut mixture in bottom of bundt pan.
- Pour 1/2 of cake batter into pan.
- Sprinkle another 1/3 of nut mixture over cake batter.
- Pour remaining cake batter in pan, then sprinkle last 1/3 of nut mixture over batter.
- Turn your oven on to 325 degrees F. Place cake in oven and bake for 70 minutes, or until a toothpick inserted is removed clean. Prepare glaze while cake is baking.
- Cool cake on a wire rack. Invert onto a plate and drizzle with glaze.
For the glaze:
- Mix all glaze ingredients in a medium bowl and stir well to combine.
- Prep Time: 10 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Bake
- Cuisine: American