Why You’ll Love This Recipe
- Easy to make with a handful of pantry staples
- Moist, tender crumb thanks to pudding mix and oil
- Beautiful presentation right out of the bundt pan
- Pistachio and almond flavors create a unique twist
- Great make-ahead dessert for gatherings and holidays
- Can be served plain or dressed up with toppings
- A nostalgic flavor many people recognize from childhood
- Stays fresh for days and freezes well
- No complicated equipment or skills required
- Kid-friendly and adult-approved
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yellow cake mix
- Instant pistachio pudding mix
- Eggs
- Vegetable oil
- Water
- Almond extract
- Powdered sugar (optional, for dusting or glaze)
- Milk (if making a glaze)
- Chopped pistachios (optional, for garnish)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a large mixing bowl, combine the yellow cake mix and instant pistachio pudding mix.
- Add eggs, water, oil, and almond extract. Beat on medium speed for about 2 minutes until smooth.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or drizzle with glaze and top with chopped pistachios if desired.
Servings and timing
This Pistachio Bundt Cake serves approximately 12–14 people.
Prep Time: 10 minutes
Cook Time: 50–60 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 30 minutes
Variations
- Chocolate Chip Pistachio Cake: Fold in mini chocolate chips for a fun twist.
- Layered Bundt Look: Swirl in a layer of cinnamon sugar for added texture and flavor.
- Glazed Version: Mix powdered sugar with milk and almond extract for a sweet glaze.
- Lemon Pistachio Cake: Replace almond extract with lemon extract for a citrusy note.
- Holiday Version: Add green food coloring and festive sprinkles for Christmas flair.
- Nutty Texture: Fold chopped pistachios into the batter for crunch.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate it for up to a week.
To freeze, wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
Let the cake thaw at room temperature before serving.
Reheat individual slices in the microwave for about 10–15 seconds for a warm treat.
FAQs
How do I keep a bundt cake from sticking to the pan?
Make sure to thoroughly grease and flour the pan, especially around the grooves. A baking spray with flour works best.
Can I use a different flavor of pudding mix?
Yes, but pistachio pudding gives this cake its signature flavor and color. Vanilla or lemon can be used as substitutes with different results.
Is almond extract necessary?
It enhances the pistachio flavor but can be omitted or replaced with vanilla extract if desired.
Can I make this cake ahead of time?
Absolutely. It stays fresh for several days and tastes even better the next day.
Can I use a homemade cake batter instead of a mix?
Yes, but using a mix saves time and ensures a moist, consistent texture.
What toppings go well with this cake?
Powdered sugar, almond glaze, whipped cream, or chopped pistachios all complement it nicely.
Can I bake this cake in a regular cake pan?
Yes, you can use two 9-inch round pans. Adjust baking time to 30–35 minutes.
Why is my cake not green enough?
Some pudding mixes are paler. Add a drop or two of green food coloring for a more vibrant color if desired.
Can I make this gluten-free?
Yes, use a gluten-free cake mix and confirm that the pudding mix is also gluten-free.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.
Conclusion
Pistachio Bundt Cake is a classic dessert that’s as delicious as it is beautiful. With its easy preparation, delightful flavor, and versatility, it’s a recipe you’ll want to return to again and again. Whether you’re baking for a holiday, celebration, or simply satisfying a craving, this cake is sure to impress every time.
PrintPistachio Bundt Cake
This Pistachio Bundt Cake is soft, moist, and flavorful, made with instant pistachio pudding mix and almond extract. It’s easy to make, beautifully green, and perfect for holidays, brunches, or casual desserts.
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12–14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box yellow cake mix
- 1 (3.4 oz) package instant pistachio pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 tsp almond extract
- Powdered sugar (optional, for dusting or glaze)
- 2–3 tbsp milk (if making a glaze)
- Chopped pistachios (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a large mixing bowl, combine the yellow cake mix and instant pistachio pudding mix.
- Add eggs, water, oil, and almond extract. Beat on medium speed for about 2 minutes until smooth.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or drizzle with glaze and top with chopped pistachios if desired.
Notes
- Use baking spray with flour for best bundt pan release.
- For a greener cake, add a drop of green food coloring.
- Let cake cool completely before glazing to avoid melting the glaze.
- Store at room temperature in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
