Indulge in the nutty goodness of a pistachio bundt cake made with a cake mix! Our easy recipe delivers a moist cake with a nutty flavor and a tender crumb in every bite. Get ready to savor a delightful treat that’s simple to make and impossible to resist!
Say goodbye to a simple bundt cake and hello to a delicious pistachio bundt cake that’ll steal the show at any gathering.
Get ready to impress your friends and family at any special occasion with this cake’s mild pistachio flavor and lovely pale green color.
A pistachio bundt cake made with a cake mix and instant pudding offers a hassle-free way to enjoy a homemade dessert that’s bursting with flavor and charm. It’s a recipe that’s sure to become a favorite.
Make the perfect cake with an easy-to-follow recipe for a Pistachio Bundt Cake that’ll have everyone coming back for seconds.
Pistachio Bundt Cake Recipe
Ingredients:
For the bundt cake –
- 1 package yellow cake mix
- 1 box of instant pistachio pudding mix
- ¾ c sour cream
- ¾ c vegetable oil
- 3 large eggs
- 2 t vanilla
- ½ c water
- ½ c chopped pistachios
For the glaze –
- 1 c powdered sugar
- 1 t vanilla
- 2 T. milk
- Chopped pistachios, to decorate
Directions:
Preheat the oven to 350 degrees. Using a standard bundt cake pan, spray with nonstick spray and coat with a thin layer of flour. Set aside.
In the bowl of a stand mixer, combine the box cake mix and pudding mix. Whisk to combine.
Add in the sour cream, oil, eggs, water and vanilla. Mix on low speed until combined. Bump up the speed and mix on medium for about 30 seconds. Scrape the sides often and ensure the mixture is thoroughly combined.
If you prefer a deep green color, add a couple drops of green food coloring.
Fold in the chopped pistachio pieces.
Transfer the batter to the prepared pan and use the spatula to spread evening.
Bake in the preheated oven for 45-50 minutes or until the center is set. Allow to cool completely to room temperature on a wire rack before removing from the pan.
Once cool, make the simple glaze. In a small bowl, combine the powdered sugar, milk and vanilla.
Place the bundt cake on a cooling rack. Place that rack in a sheet pan covered with a sheet of parchment or foil for easy cleanup.
Pour the glaze over the top of the cooled cake and allow the glaze to drip into the pan.
Sprinkle the top of the cake with the chopped pistachios to decorate.
Your pistachio cake recipe can be stored in an airtight container in the fridge for up to 3 days.
Try These Recipes:
- Pistachio Pudding Cake
- Recipes for Bundt Cakes
- St. Patrick’s Day Recipes
- How to Turn a White Cake Mix into Brownies
- Cream Cheese Frosting
- Pistachio Dessert Recipes
Tips for Perfect Pistachio Bundt Cake:
- Opt for real pistachios, fresh & shelled, for lots of flavor.
- Ensure the bundt pan is well-greased to prevent the cake from sticking.
- Use a toothpick or cake tester to check if the cake is fully baked before removing it from the oven.
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Pistachio Bundt Cake Recipe
Indulge in the nutty goodness of a pistachio bundt cake made with a cake mix! Our easy recipe delivers a moist cake with a nutty flavor and a tender crumb in every bite. Get ready to savor a delightful treat that's simple to make and impossible to resist!
Ingredients
- For the bundt cake -
- 1 package yellow cake mix
- 1 box of instant pistachio pudding mix
- ¾ c sour cream
- ¾ c vegetable oil
- 3 large eggs
- 2 t vanilla
- ½ c water
- ½ c chopped pistachios
- For the glaze -
- 1 c powdered sugar
- 1 t vanilla
- 2 T. milk
- Chopped pistachios, to decorate
Instructions
Preheat the oven to 350 degrees. Using a standard bundt cake pan, spray with nonstick spray and coat with a thin layer of flour. Set aside.
In the bowl of a stand mixer, combine the box cake mix and pudding mix. Whisk to combine.
Add in the sour cream, oil, eggs, water and vanilla. Mix on low speed until combined. Bump up the speed and mix on medium for about 30 seconds. Scrape the sides often and ensure the mixture is thoroughly combined.
If you prefer a deep green color, add a couple drops of green food coloring.
Fold in the chopped pistachio pieces.
Transfer the batter to the prepared pan and use the spatula to spread evening.
Bake in the preheated oven for 45-50 minutes or until the center is set. Allow to cool completely to room temperature on a wire rack before removing from the pan.
Once cool, make the simple glaze. In a small bowl, combine the powdered sugar, milk and vanilla.
Place the bundt cake on a cooling rack. Place that rack in a sheet pan covered with a sheet of parchment or foil for easy cleanup.
Pour the glaze over the top of the cooled cake and allow the glaze to drip into the pan.
Sprinkle the top of the cake with the chopped pistachios to decorate.
Your pistachio cake recipe can be stored in an airtight container in the fridge for up to 3 days