Glazed Pistachio Bundt Cake Recipe

Pistachio Bundt Cake is a delightful twist on a classic dessert that combines the convenience of boxed cake mixes with the irresistible flavor of homemade baking. With its moist, tender crumb and rich pistachio flavor, this cake is sure to impress your taste buds and leave you craving more. Perfect for any occasion or simply as a sweet indulgence, this Pistachio Pudding Cake Recipe is a must-try for all dessert lovers.

I love dessert. Who doesn't? But I don't love spending hours in the kitchen baking a cake while crossing my fingers that everything turns out as expected.

This perfect cake effortlessly combines the convenience of boxed cake mixes with the rich, homemade flavor you. Each bite is a blend of moist, fluffy cake infused with the nutty essence of pistachios. The addition of instant pistachio pudding mix not only enhances the texture but also intensifies the flavor, creating a dessert that tastes like it was made entirely from scratch.

With just a few extra ingredients designed to enhance flavor and texture and finished with a sweet glaze and a sprinkle of chopped pistachios, this pistachio pudding cake recipe is a true crowd-pleaser. It's perfect for any occasion and so easy to make.

Ingredients

• Yellow Cake Mix – A boxed cake mix is a perfectly portioned, convenient base for this simple bundt cake. You can use a white cake mix if preferred, but the flavor will be slightly different.
• Instant Pistachio Pudding Mix – The instant pudding mix adds flavor and will help produce a moist cake. It also provides the lovely pale green color. You can add a few drops of green food coloring if you would like a brighter green color to the cake. This is an option if you are celebrating a special occasion like St. Patrick’s day.  
• Sour Cream – Sour cream adds moisture and richness to the cake. Plain Greek yogurt can be used as a substitute for a slightly lighter option.
• Vegetable Oil – Use your favorite light, neutral-flavored oil or substitute butter for a richer flavor.
• Eggs – Bring eggs to room temperature for easy incorporation.
• Vanilla Extract: – Vanilla adds flavor to the cake. You can use almond extract for a different flavor profile.
• Chopped Pistachios – Pistachions add additional texture and flavor to the cake. You can omit them if you prefer a smoother texture or replace them with another nut of your choice.
• Powdered Sugar –  Also called confectioners' sugar, this sweetens the simple glaze and helps to thicken it. 
• Milk – Thins the glaze to a pourable consistency. You can use any type of milk or a non-dairy alternative but whole milk will give the glaze and richer flavor and consistency.

See recipe card for quantities.

Instructions

1. In a large mixing bowl, combine the yellow cake mix and instant pistachio pudding mix. Whisk to combine. Add the sour cream, oil, eggs, vanilla extract, and water to the dry ingredients. Mix with an electric mixer on low speed until combined, then increase to medium speed and mix for about 30 seconds. Scrape the sides of the bowl to ensure thorough mixing.
2. Fold in the chopped pistachios.
3. Transfer the cake batter to the prepared bundt pan and spread it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
4. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely. While the cake is cooling, make the glaze. In a small bowl, combine the powdered sugar, vanilla extract, and milk. Whisk until smooth.
5. Once the cake has cooled, place it on a serving plate or cake stand. Drizzle the glaze over the top of the cake, allowing it to drip down the sides. Sprinkle with additional chopped pistachios, if desired.
6. Slice and serve the Pistachio Bundt Cake, and enjoy!

Hint: Grease and flour the bundt pan well to prevent the cake from sticking.

Variations

• Lemon Pistachio – Add lemon zest to the batter and lemon juice to the glaze for a refreshing twist.
• Almond Pistachio – Use almond extract instead of vanilla extract for a different flavor profile.
• Orange Pistachio – Add orange zest to the batter and orange juice to the glaze for a citrusy flavor.
• Spiced Pistachio – Add a teaspoon of ground cinnamon or cardamom to the batter for a warm, spiced flavor.

Equipment

Selecting the right bundt pan is crucial for ensuring your Pistachio Bundt Cake recipe turns out perfectly. When choosing a pan, consider the material it's made from. Metal pans heat up quickly and evenly, which is ideal for baking cakes. Stone bakeware, on the other hand, takes longer to heat up and retains heat for longer periods, which could affect the baking time and result in a cake that's undercooked in the center or burnt on the outside. Whichever pan you choose, make sure to grease it thoroughly with non-stick spray and coat it with a thin layer of flour to prevent the cake from sticking. This step is essential for achieving a beautifully shaped cake that easily releases from the pan.

Storage

The cake can be stored in an airtight container or covered tightly with plastic wrap and kept in the fridge for up to 3 days. 

You can freeze the cake before glazing. Defrost in the fridge and cover with a fresh glaze before serving.

FAQ

Looking for more Cake Recipes? Try my French Apple Cake Loaf or Hershey Chocolate Bar Sheet Cake.

If you like this Pistachio Cake recipe, please leave a 5-star rating.

RECIPE

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Pistachio Bundt Cake

Pistachio Bundt Cake is a delightful twist on a classic dessert that combines the convenience of boxed cake mixes with the irresistible flavor of homemade baking. This cake has a moist, tender crumb and rich pistachio flavor but is super simple to make!

Prep Time10 minutes mins

Cook Time50 minutes mins

Course: Dessert

Cuisine: American

Servings: 12

Calories: 390kcal

Cost: $6

Equipment

• 1 bundt pan
• 1 mixing bowl

Ingredients

For the Cake

• 1 package yellow cake mix 15 ounce box
• 1 package instant pistachio pudding mix 3.4 ounce package
• ¾ c sour cream
• ¾ c oil
• 3 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 (optional) to decorate

Instructions

• Preheat the oven to 350 degrees. Using a standard bundt pan, spray with non-stick spray and coat with a thin layer of flour. Set aside.
• In the bowl of a stand mixer, combine the 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. Fold in the chopped pistachio pieces.
• Transfer the batter to the prepared bundt 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 before removing from the pan.
• Make the glaze. In a small bowl, combine the powdered sugar, milk and vanilla. whisk or mix well to get a smooth consistency.
• Place the bundt cake on a cooling rack. Place the rack in a sheet pan covered with a sheet of parchment or foil for easy cleanup.
• Pour the glaze over the top of the bundt cake and allow the glaze to drip into the pan. Sprinkle with the chopped pistachios to decorate.

Notes

The cake can be stored in an airtight container in the fridge for up to 3 days.  

Nutrition

Serving: 1slice | Calories: 390kcal | Carbohydrates: 48g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 344mg | Potassium: 124mg | Fiber: 1g | Sugar: 29g | Vitamin A: 132IU | Vitamin C: 0.4mg | Calcium: 126mg | Iron: 1mg

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