Why You’ll Love This Recipe

This Pistachio Bundt Cake is both elegant and easy to make. The nutty flavor of pistachios adds depth to the cake, creating a perfect balance between richness and lightness. The moist crumb and dense texture make it incredibly satisfying, while the cake’s beautiful green color adds a touch of sophistication to any dessert spread. Whether you’re a fan of pistachios or simply love a good Bundt cake, this recipe is sure to become a favorite. Plus, the cake is great for making ahead of time, as it stays fresh for days!

Ingredients

For the cake:

1 box (15.25 oz) yellow cake mix (or white cake mix)
1 package (3.4 oz) instant pistachio pudding mix
4 large eggs
1/2 cup vegetable oil
1 cup sour cream
1/2 cup water
1/2 cup chopped pistachios (optional for added texture)

For the glaze (optional):

1 cup powdered sugar
2 tablespoons milk or cream
1/2 teaspoon vanilla extract
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, ensuring all the crevices are coated.

2. Prepare the cake batter:

In a large mixing bowl, combine the cake mix, pistachio pudding mix, eggs, vegetable oil, sour cream, and water. Use an electric mixer to beat the mixture on medium speed for 2 minutes, until it’s smooth and well-combined. If you want extra texture, fold in the chopped pistachios.

3. Bake the cake:

Pour the batter into the prepared Bundt pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top and spring back when lightly touched.

4. Cool the cake:

Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This will ensure the cake doesn’t stick to the pan.

5. Make the glaze (optional):

While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk or cream, vanilla extract, and a pinch of salt. If the glaze is too thick, add a little more milk to reach a smooth, pourable consistency.

6. Glaze the cake:

Once the cake is fully cooled, drizzle the glaze over the top, letting it cascade down the sides. You can also dust the cake with powdered sugar if you prefer a simpler finish.

7. Serve:

Slice the cake into wedges and serve. This cake pairs wonderfully with a cup of coffee, tea, or as a sweet end to any meal.

Servings and Timing

Servings: 12-16 slices (depending on portion size)
Prep Time: 10 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour (including cooling)

Variations

Add Chocolate Chips: For a little extra indulgence, add 1/2 cup of mini chocolate chips to the batter for a pistachio-chocolate combo.
Lemon Pistachio Cake: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy twist.
Pistachio Cream Cheese Frosting: Instead of a glaze, top the cake with a cream cheese frosting flavored with pistachios for a richer, more decadent finish.
Vegan Pistachio Cake: Use a vegan cake mix, plant-based yogurt (such as almond or coconut yogurt), and non-dairy milk to make the cake vegan. Replace the eggs with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).

Storage/Reheating

Storage: Store leftover Pistachio Bundt Cake in an airtight container at room temperature for up to 3-4 days. The cake stays moist for several days and actually improves in flavor after a day or two.
Reheating: To enjoy a warm slice, microwave a piece for 15-20 seconds or reheat in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

Can I use fresh pistachios in this cake?

Yes, you can use fresh pistachios, but be sure to chop them into small pieces before adding them to the batter. If you’re using raw pistachios, make sure to toast them lightly in a dry pan to bring out their flavor.

Can I make this cake without the pudding mix?

While the pistachio pudding mix adds both flavor and moisture to the cake, you can omit it and substitute it with a similar flavoring (like vanilla or a different nut flavor). However, the texture might be slightly different.

Can I freeze Pistachio Bundt Cake?

Yes, this cake freezes well! Once the cake has completely cooled, wrap it tightly in plastic wrap and foil, then place it in a freezer-safe container or bag. It can be frozen for up to 3 months. To thaw, simply place it in the fridge overnight and let it come to room temperature before serving.

Can I make this cake in a different pan?

Yes, you can make this cake in a regular round cake pan, square pan, or even as cupcakes. Just adjust the baking time accordingly—cupcakes will take about 20-25 minutes, and a round or square cake pan may require a bit more time (check with a toothpick to ensure it’s fully baked).

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If it comes out with wet batter, bake for a few more minutes.

Conclusion

Pistachio Bundt Cake is a simple yet elegant dessert that delivers a rich, nutty flavor and moist texture in every bite. Whether you’re serving it for a special occasion or enjoying it as an afternoon treat with a cup of coffee, this cake is sure to impress. With its soft crumb and subtle pistachio flavor, it’s a perfect dessert for nut lovers and cake enthusiasts alike. Easy to make, versatile, and absolutely delicious, this Pistachio Bundt Cake is bound to become a staple in your baking repertoire!

Pistachio Bundt Cake Recipe

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour (including cooling)
Yield: undefined
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Pistachio Bundt Cake is a moist, nutty dessert combining the rich flavor of pistachios with a soft, buttery cake, topped with a simple glaze or powdered sugar. Elegant and easy to make, this cake is perfect for any occasion.

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
Prepare the cake batter: In a large bowl, combine the cake mix, pistachio pudding mix, eggs, vegetable oil, sour cream, and water. Mix using an electric mixer on medium speed for 2 minutes. Fold in chopped pistachios if desired.
Bake the cake: Pour the batter into the prepared Bundt pan. Bake for 45-50 minutes or until a toothpick comes out clean. Let it cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Make the glaze (optional): While the cake cools, whisk together powdered sugar, milk or cream, vanilla extract, and a pinch of salt. If too thick, add more milk for a smooth consistency.
Glaze the cake: Once the cake is fully cooled, drizzle the glaze over it. Alternatively, dust with powdered sugar if you prefer a simpler finish.
Serve: Slice and serve. Enjoy with a cup of coffee or tea!

Notes

Chocolate Pistachio Cake: Add mini chocolate chips to the batter for a chocolate and pistachio combo.Lemon Pistachio Cake: Add lemon zest for a bright citrus twist.Vegan Pistachio Cake: Use a vegan cake mix and non-dairy milk and yogurt to make this cake vegan.Pistachio Cream Cheese Frosting: Swap the glaze for a rich cream cheese frosting flavored with pistachios.

Nutrition

Serving Size: 1 slice
Calories: Varies depending on size and toppings
Sugar: Varies
Sodium: Varies
Fat: Varies
Saturated Fat: Varies
Unsaturated Fat: Varies
Trans Fat: Varies
Carbohydrates: Varies
Fiber: Varies
Protein: Varies
Cholesterol: Varies

Pistachio Bundt Cake Recipe

Why You’ll Love This Recipe

Ingredients