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Easy Pistachio Tube Cake

Total Time

Prep: 15 min. Bake: 35 min. + cooling

Makes

12 servings

Mixes make this light cake easy, and a fluted tube pan gets it holiday party-ready. Go for the pistachios on top—the extra crunch is worth it. —Dina Crowell, Fredericksburg, Virginia
Easy Pistachio Tube Cake Recipe photo by Taste of Home

Ingredients

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

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. In a large bowl, combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted near the center comes out clean, 35-40 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  3. Dust with confectioners' sugar. If desired, sprinkle with pistachios.
Greasing Fluted (Bundt) Tube Pans
To remove cakes easily, use solid shortening to grease plain and fluted tube pans. 

Nutrition 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.

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