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Pistachio Bundt Cake

 Pistachio Bundt Cake
Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust. The cake slices beautifully and would make a fun dessert for St. Patrick's Day. -Becky Gant, South Bend, Indiana
12 ServingsPrep: 10 min. Bake: 1 hour + cooling


  • 1 package yellow cake mix (regular size)
  • 2 packages (3.4 ounces each) instant pistachio pudding mix
  • 1 cup water
  • 4 eggs
  • 3/4 cup vegetable oil
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon butter, softened
  • 2 to 3 tablespoons milk


  • In a large bowl, combine the cake mix, pudding mixes, water, eggs and
  • oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at
  • 350° for 60-70 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack to cool completely.
  • In small bowl, combine the glaze ingredients, adding enough milk to
  • reach desired consistency. Drizzle over cake. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 406 calories, 20 g fat (4 g saturated fat), 74 mg cholesterol, 415 mg sodium,

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Pistachio Bundt Cake (continued)

Nutritional Facts: 52 g carbohydrate, 1 g fiber, 4 g protein.