Grinch's Mini Pistachio Coffee Cakes
These Mini Pistachio Coffee Cakes are easy to make and perfect for a special occasion like brunch, Christmas breakfast or even St. Patrick's Day!
Servings: 12
Calories: 399kcal
Ingredients
- 1/2 cup finely chopped pecans
- 1/3 cup sugar
- 1 Tablespoon cinnamon
- 1 box yellow cake mix
- 1 small box instant pistachio pudding mix
- 4 eggs
- 1 cup sour cream
- 3/4 cup orange juice
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
Glaze
- 2 cups confectioners sugar
- 1/2 teaspoon vanilla
- 3-4 Tablespoons milk
- Maraschino cherries optional
Instructions
- Preheat oven to 350 degrees F.
- Grease mini Bundt cake pan generously with shortening.
- Mix together pecans, sugar and cinnamon in a small bowl; sprinkle 1 Tablespoon into each mini Bundt crevice.
- Mix together cake mix, pudding mix, eggs, sour cream, orange juice and vanilla in a mixing bowl; add green food coloring until it reaches your desired color of green (we used 12 drops).
- Fill each Bundt crevice with 2 -3 heaping Tablespoons of cake batter.
- Bake for 25 to 30 minutes or until toothpick comes out clean.
- Let cool for 5 minutes; invert to release cakes.
- For glaze: Mix together confectioners sugar, vanilla and milk until desired consistency. Drizzle over cakes. Fill Bundt center with 1-2 Maraschino cherries if desired.
Notes
- We used a mini bundt cake pan to make them dainty and so cute!
- The trick to a moist cake is instant pistachio pudding.
- Be sure to cover the cracks and crevices of the individual Bundt pans with shortening and then the cinnamon/nut mix.
- These make the perfect breakfast or brunch item for Christmas morning or for a holiday party treat.
- Don't want to take the time to make individual cakes, try our Pistachio Coffee Cake.
Nutrition
Calories: 399kcal | Carbohydrates: 65g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 353mg | Potassium: 122mg | Fiber: 1g | Sugar: 46g | Vitamin A: 236IU | Vitamin C: 8mg | Calcium: 136mg | Iron: 1mg