Print

Pistachio Bundt Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
  2. In a large mixing bowl, combine the yellow cake mix and instant pistachio pudding mix.
  3. Add eggs, water, oil, and almond extract. Beat on medium speed for about 2 minutes until smooth.
  4. Pour the batter into the prepared bundt pan and smooth the top.
  5. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
  7. 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

Find it online: https://thefamilycooking.com/pistachio-bundt-cake/