Pistachio Nut Cake Back to Colleen's Kitchen

There are 3 yummy things that my mom used to make that really stand out in my memories. She used to melt together chocolate and butterscotch chips, mix them with those chinese crackery noodles, and put them in clumps on waxed paper (drive-in movie food!); she used to bake cupcakes in ice cream cones (the kind with the flat bottom); and she used to make this cake in the microwave! She found the recipe in the Amana Touchmatic II Radarange Microwave Oven Cookbook. I make it in the oven, but I'll give directions for both.

1 cup pecans, finely chopped
3/4 cup sugar
2 Tablespoons cinnamon

1 (1 lb., 2 oz.) package yellow cake mix Don't use the pudding-in-the-mix kind
1 (3-1/2 oz.) package instant pistachio pudding
4 eggs
1 cup dairy sour cream
3/4 cup water or orange juice
1/4 cup vegetable oil
1 teaspoon vanilla
a few drops of green food coloring (optional)

  1. If you are using the oven, heat oven to 350 and grease a metal 10-cup bundt pan. If you are using the microwave, grease a microwave-safe 10-cup bunt dish or place a 2-inch diameter glass in center of generaously greased 4-quart casserole to form a ring mold.
  2. Mix together nuts, sugar and cinnamon in a small bowl. Sprinkle 1/3 of mixture into pan, covering sides and bottom of dish
  3. Blend together cake mix, pudding, eggs, sour cream, juice, oil, and vanilla in a large mixing bowl. The yellow cake mix dampens the green color of the pudding, so if you want a yellow cake with a hint of green, do not add the food color. If you want a green cake, add the food coloring a few drops at a time, hand mixing after each addition, until you get the color you want.
  4. Alternate layers of batter with remaining nut mixture in pan. Swirl batter with fork.
  5. Bake 45-50 minutes, or until a toothpick inserted in the cake comes out clean. Or Bake in Radarange Oven on Full Power for 10 to 12 minutes, or until toothpick inserted in center comes out clean. Make sure to turn the dish halfway through cooking in microwave.
  6. Let stand 10 minutes. Remove the glass, if using. Invert onto a serving platter.