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–+ Servings

Rosewater Pistachio Bundt Dump Cake

This Rosewater Pistachio Bundt Dump Cake is an exotic, floral dream come true! Delicate rosewater pairs with nutty pistachios for a cake that’s as beautiful as it is delicious.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 380 kcal

Equipment

  • 1 Bundt cake pan
  • 1 mixing bowl

Ingredients
  

  • 1 box vanilla cake mix
  • 1/2 cup sour cream
  • 1/2 cup melted butter
  • 1 teaspoon rosewater
  • 1/2 cup chopped pistachios
  • 1/4 cup milk

Instructions
 

  • Preheat oven to 350°F and grease your Bundt pan.
  • Mix together cake mix, sour cream, butter, rosewater, and milk until smooth.
  • Fold in chopped pistachios.
  • Pour into Bundt pan and bake for 40-45 minutes, until a toothpick comes out clean.
  • Cool before flipping and garnish with powdered sugar or a rosewater glaze.

Notes

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Nutrition

Calories: 380kcalCarbohydrates: 50gProtein: 5gFat: 19gSugar: 30g
Keyword Rosewater Pistachio Bundt Dump Cake, Rosewater Pistachio Bundt Dump Cake Recipe
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