Pistachio Bundt Cake

5 from 1 vote

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

Cook Time50

Course: Dessert

Cuisine: American

Servings:

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