Pistachio Bundt Cake Recipe

5 18 20
Pistachio Bundt Cake Recipe
Pistachio Bundt Cake Recipe photo by Taste of Home
Publisher Photo

Pistachio Bundt Cake Recipe

Read Reviews
5 18 20
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling

Ingredients

  • 1 package (18-1/4 ounces) yellow cake mix
  • 2 packages (3.4 ounces each) instant pistachio pudding mix
  • 1 cup water
  • 3/4 cup vegetable oil
  • 4 eggs
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon butter or margarine, softened
  • 2 to 3 tablespoons milk

Directions

In a mixing bowl, combine dry cake and pudding mixes, water, oil and eggs. Beat on low speed for 1 minute. Pour into a greased 9-in. or 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. Combine the glaze ingredients; drizzle over cake. Yield: 10-12 servings.
Originally published as Pistachio Bundt Cake in Taste of Home February/March 2003, p39

Nutritional Facts

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

  • 1 package (18-1/4 ounces) yellow cake mix
  • 2 packages (3.4 ounces each) instant pistachio pudding mix
  • 1 cup water
  • 3/4 cup vegetable oil
  • 4 eggs
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon butter or margarine, softened
  • 2 to 3 tablespoons milk
  1. In a mixing bowl, combine dry cake and pudding mixes, water, oil and eggs. Beat on low speed for 1 minute. Pour into a greased 9-in. or 10-in. fluted tube pan.
  2. 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. Combine the glaze ingredients; drizzle over cake. Yield: 10-12 servings.
Originally published as Pistachio Bundt Cake in Taste of Home February/March 2003, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPistachio Bundt Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kpkaren User ID: 2650977 263460
Reviewed Mar. 14, 2017

"This cake is awesome. I agree that the 2 boxes definitely make it a moist cake. It's a keeper."

MY REVIEW
rjcollura User ID: 8502914 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 User ID: 2486723 133715
Reviewed May. 20, 2014

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

MY REVIEW
angieact1 User ID: 1990802 205393
Reviewed Jan. 12, 2014

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

MY REVIEW
lvarner User ID: 35803 84706
Reviewed Aug. 17, 2013

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

MY REVIEW
CookieDoughEater User ID: 7177071 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 User ID: 6026311 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 User ID: 723363 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 User ID: 3827284 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 User ID: 2680043 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."

Loading Image