Recipes Made with Cake Mixes

Pistachio Sour Cream Bread

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  • 1 cup sour cream
  • 4 eggs, lightly beaten
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 (18.25 ounce) box butter recipe cake mix*
  • 1 small box instant pistachio pudding mix
  • 1/2 jar maraschino cherries, chopped (optional)


  • 6 tablespoons brown sugar
  • 2 tablespoons cinnamon
  • 1 1/4 cups chopped walnuts


  1. Mix all ingredients for bread except cherries, with mixer for three minutes on medium.
  2. Stir in cherries, if using.
  3. Spread 1/2 of the mixture into a large greased and floured** loaf pan.
  4. Sprinkle with 1/2 of the topping mixture, then repeat with remaining batter and topping.
  5. Bake at 350 degrees F for 55 minutes to 1 hour or until a wooden pick inserted into center comes out clean. You may need to cover with foil tent for the last 15 minutes so the top does not over-brown.
  6. Remove from the pan onto dish towel and cool.
  7. Drizzle with confectioners' sugar glaze, if desired, when cool.


* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

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