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Pistachio Marble Cake
1 (18.25 ounce) box yellow cake mix
1 small box pistachio instant pudding
1 cup water
1/2 cup vegetable oil
1/2 teaspoon almond extract
1/4 cup chocolate syrup
Combine cake mix, pudding mix, eggs, water, oil and extract in large bowl. Blend, then beat at medium speed for 2 minutes.
Measure 1 1/2 cups of the batter into separate bowl and blend in chocolate syrup.
Spoon batters alternately into a greased and floured 10-inch Bundt or tube pan. Zigzag spatula through batter to marble.
Bake at 350 degrees F for 50 minutes.
Cool in pan for 15 minutes; remove to wire rack and finish cooling.
Dust with confectioners' sugar when completely cooled.
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