Easy Pistachio Bundt Cake Recipe

5 4 3
Easy Pistachio Bundt Cake Recipe
Easy Pistachio Bundt Cake Recipe photo by Taste of Home
Publisher Photo

Easy Pistachio Bundt Cake Recipe

Read Reviews
5 4 3
Publisher Photo
Mixes make this light cake easy, and a Bundt pan gets it holiday party-ready. Go for the pistachios on top—the extra crunch is worth it. —Dina Crowell, Fredericksburg, Virginia
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 4 large eggs
  • 1-1/2 cups water
  • 1/4 cup canola oil
  • 1/2 teaspoon almond extract
  • Confectioners' sugar
  • Finely chopped pistachios, optional

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, combine the first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Dust with confectioners' sugar. If desired, sprinkle with pistachios. Yield: 12 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Easy Pistachio Bundt Cake in Simple & Delicious December/January 2016

Nutritional Facts

1 slice (calculated without pistachios): 266 calories, 10g fat (2g saturated fat), 62mg cholesterol, 416mg sodium, 41g carbohydrate (24g sugars, 0 fiber), 4g protein.

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 4 large eggs
  • 1-1/2 cups water
  • 1/4 cup canola oil
  • 1/2 teaspoon almond extract
  • Confectioners' sugar
  • Finely chopped pistachios, optional
  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. In a large bowl, combine the first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  3. Dust with confectioners' sugar. If desired, sprinkle with pistachios. Yield: 12 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Easy Pistachio Bundt Cake in Simple & Delicious December/January 2016

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Reviews forEasy Pistachio Bundt Cake

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MY REVIEW
Nina User ID: 9112229 263566
Reviewed Mar. 17, 2017

"I give this cake 0 stars. I am an experienced baker and made this cake twice today. Both times with fresh ingredients and both times while cooking it looked wonderful, but when I took it out of the oven within three minutes it fell. I am so disappointed today being St Patrick's day I wanted a green dessert and this sounded like a good one. Any suggestions???"

MY REVIEW
LindaLeeMcKinney User ID: 1756748 246076
Reviewed Mar. 26, 2016

"This cake is light and moist, it was a big hit at my Ladies Club meeting! I am making one for Easter now."

MY REVIEW
LindaS_WI User ID: 7202558 241818
Reviewed Jan. 15, 2016

"I am a pistachio fanatic and love almost anything made with it. This is going to be made again and again in my house. Everyone loved it. You can dress it up as mamaknowsbest said below but I really don't think it needed it. It was delicious on its own and was really good for breakfast the next morning. :-)"

MY REVIEW
mamaknowsbest User ID: 5826120 241592
Reviewed Jan. 12, 2016

"This is a fantastic cake that is moist and light! A great alternative to heavy deserts. A simple way to dress up this cake is with a light frosting. One box of pistachio pudding mix, 1 1/4 cups 1 % milk and a package of Dream Whip. Whip for a few minutes with the electric mixer until soft peaks form. As a volunteer food editor for Taste of Home I enjoy making recipes that guests ask for seconds!"

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