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Pistachio Bundt Cake Recipe
Pistachio Bundt Cake Recipe photo by Taste of Home
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Pistachio Bundt Cake Recipe

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5 17 19
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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
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES: 12 servings

Ingredients

  • 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

Nutritional Facts

1 piece: 406 calories, 20g fat (4g saturated fat), 74mg cholesterol, 415mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 4g protein .

Directions

  1. 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.
  2. 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.
  3. In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake. Yield: 12 servings.
Originally published as Pistachio Bundt Cake in Taste of Home February/March 2003, p39


Reviews for Pistachio Bundt Cake

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
rjcollura 231787
Reviewed Aug. 26, 2015

"I've made this cake before using only 1 box of pistachio pudding. The second box of pudding puts extra special taste, texture and moistness into the cake. Baked in a Nordic Ware Classic Bundt pan. Baked 350 deg. exactly 60 min. The outer crust was nicely browned and slightly textured and the cake was perfectly baked. Next time I will try adding 1/2 teaspoon of almond extract as in my previous Pistachio Bundt cakes. I made this for Mom's 88th birthday. It has been her specialty all our lives and for her grandchildren as well. Mom loved it!"

MY REVIEW
snowmochick 133715
Reviewed May. 20, 2014

"My husband loved this cake!!!! So easy and so yummy!!!!"

MY REVIEW
angieact1 205393
Reviewed Jan. 12, 2014

"My daughter is in love with this cake!! Will definitely make this one again!"

MY REVIEW
lvarner 84706
Reviewed Aug. 17, 2013

"This is so easy to make and always is a crowd pleaser."

MY REVIEW
CookieDoughEater 123818
Reviewed Mar. 14, 2013

"This cake is so easy and consistently delicious! My son always requests this cake for his birthday, and I'm actually making one tonight!"

MY REVIEW
RHergenroeder 126523
Reviewed Mar. 4, 2012

"This cake was good. It is not overwhelming with flavor. I topped the glaze with crushed pistachios."

MY REVIEW
kokopelli44 61823
Reviewed Dec. 13, 2011

"This cake was so easy to make. My husband loves it. I put a piece in his lunch box this morning and he called me and told me that he LOVED THIS CAKE!!! It is so moist and it almost like it has a pudding center. He told me to definitely put this recipe in my "favorite cakes" file. I will definitely make this again. Thnaks Taste of Home for such awesome recipes...."

MY REVIEW
slug9000 61821
Reviewed Sep. 12, 2010

"This cake was SO easy to make. I selected the recipe because I had the ingredients on hand - I was looking for a bundt recipe in which to try out my new Thanksgiving-themed bundt pan from Williams Sonoma. I didn't have pistachio pudding on hand, but I had pumpkin spice instant pudding instead, so I used that. It was EXTREMELY moist and very tasty. I would definitely like to try this with the pistachio - I bet it would be very pretty."

MY REVIEW
acavanaugh 205392
Reviewed Apr. 30, 2010

"The recipe has been modified. I think maybe because it was SO moist it could have been perceived as "undone". I still use the old one.....3 of the pudding mix and a full cup of oil. I also use white cake mix so the color of the cake is better. I add crushed pistachios to the cake mix and also sprinkle pistachios(crushed) onto the icing and drizzle chocolate on it also! It's really a pretty cake with these additions."

MY REVIEW
xicota 205391
Reviewed Apr. 15, 2010

"Excellent cake! Very moist. I am a bit confused, though. My Feb./Mar. 2003 issue of TOH shows the recipe on page 40, and the amount of pudding mixes is listed as three, with the oil amount listed as one cup. These were the amounts I used, and the cake was delicious."

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