Pistachio Bundt Cake

Here’s a  recipe for a Pistachio Bundt Cake that’s moist, flavorful, and packed with nutty goodness. This version includes instant pistachio pudding mix for enhanced flavor and a tender crumb, plus a glaze to finish it off beautifully.

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🟩 Pistachio Bundt Cake Recipe

🧁 Ingredients

For the Cake:

• 1 box yellow cake mix (15.25 oz)

• 1 package instant pistachio pudding mix (3.4 oz)

• 4 large eggs

• 1 cup vegetable oil

• 1 cup cold milk (or water)

• 1/2 teaspoon almond extract (optional, enhances pistachio flavor)

• 1/2 cup chopped pistachios (optional, for texture)

• Green food coloring (optional, for more vivid color)

For the Glaze:

• 1 cup powdered sugar

• 2–3 tablespoons milk or cream

• 1/4 teaspoon almond or vanilla extract

• Chopped pistachios (for garnish, optional)

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🥣 Instructions

Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C).

• Grease and flour a 10- or 12-cup Bundt pan thoroughly. Make sure to get into all the crevices.

Step 2: Make the Cake Batter

1. In a large mixing bowl, combine the cake mix and pistachio pudding mix.

2. Add the eggs, oil, milk, and almond extract.

3. Beat on low speed for 30 seconds to combine, then beat on medium speed for 2 minutes until smooth.

4. If using, stir in the green food coloring (start with a few drops), and gently fold in the chopped pistachios.

Step 3: Bake

• Pour the batter into the prepared Bundt pan and smooth the top.

• Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

• Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.

Step 4: Glaze

1. In a small bowl, whisk together powdered sugar, milk or cream, and extract until smooth and pourable.

2. Drizzle the glaze over the cooled cake.

3. Top with chopped pistachios for a decorative touch.

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🌟 Tips for Success

• Don’t overbake – Start checking at 45 minutes.

• Let the cake cool completely before glazing to avoid melting the glaze.

• For a richer flavor, substitute half the oil with sour cream or yogurt.

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🧊 Storage

• Store covered at room temperature for up to 3 days, or refrigerate for up to a week.

• You can freeze the unglazed cake for up to 2 months. Thaw overnight in the fridge before glazing.