There’s something magical about the aroma of a freshly baked bundt cake wafting through my kitchen. When that cake is infused with the nutty essence of pistachios, it becomes truly irresistible. Today, I’m sharing my go-to recipe for a Pistachio Bundt Cake that strikes the perfect balance between sophistication and simplicity. Using a cake mix as the base makes this recipe accessible even on busy days, while the addition of pistachio pudding mix and real pistachios elevates it to special-occasion status.
What I love most about this cake is its versatility. The moist, tender crumb and subtle pistachio flavor create a canvas that works beautifully for brunches, afternoon tea, or as a sweet ending to dinner parties. The pale green hue gives it a distinctive look that always draws compliments before anyone takes their first bite.
The secret to this cake’s incredible texture lies in the combination of sour cream and vegetable oil, which keeps every slice moist for days (though it rarely lasts that long in my home!). The instant pistachio pudding mix not only infuses the batter with flavor but also contributes to the cake’s velvety consistency.
| Ingredient | Quantity | Notes |
|---|---|---|
| Yellow cake mix | 1 package | Any brand works well |
| Pistachio pudding mix | 1 box | Instant variety |
| Sour cream | ¾ cup | Full-fat for best results |
| Vegetable oil | ¾ cup | Ensures moisture |
| Eggs | 3 large | Room temperature |
| Vanilla extract | 2 teaspoons | Pure, not imitation |
| Water | ½ cup | Filtered if possible |
| Pistachios | ½ cup | Roughly chopped |
| Powdered sugar | 1 cup | For glaze |
| Milk | 2 tablespoons | For glaze |
| Additional pistachios | To taste | For decoration |
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes plus cooling Servings: 12 slices | Difficulty: Easy
Pro tip: The key to a perfect bundt cake is thorough greasing of every nook and cranny of your pan. I find that a baking spray with flour works best for ensuring your cake releases perfectly.
Step-by-Step Instructions
Preparing this Pistachio Bundt Cake is remarkably straightforward, but I’ve learned a few tricks along the way that make all the difference. Let me walk you through my process for creating this delectable dessert.
I always start by preheating my oven to 350°F (175°C). This gives the oven plenty of time to reach the perfect temperature while I prepare the batter. Next comes what I consider the most crucial step – preparing the bundt pan. I generously spray every surface with non-stick cooking spray, then dust it lightly with flour, tapping out any excess. This double insurance policy has saved many a cake from sticking!
In my stand mixer bowl, I combine the yellow cake mix and pistachio pudding mix, whisking them together to ensure even distribution of flavors. Then I add the wet ingredients – sour cream, vegetable oil, eggs, vanilla extract, and water. I start mixing on low speed until everything is just combined, then increase to medium speed for about 30 seconds. Don’t forget to scrape down the sides of the bowl to incorporate all the ingredients!
If you prefer a more vibrant green color, this is the moment to add a few drops of food coloring, though I usually stick with the natural pale hue. The final touch before baking is folding in the chopped pistachios by hand. I love how they provide little bursts of flavor and texture throughout the cake.
Pour the batter into your prepared bundt pan, using a spatula to spread it evenly. The batter will be thick, but that’s exactly what gives this cake its perfect density.
Into the preheated oven it goes for 45-50 minutes. I always test for doneness by inserting a wooden skewer or toothpick into the center – it should come out clean or with just a few moist crumbs. Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
Serving Suggestions & Variations
Once your Pistachio Bundt Cake has cooled completely, it’s time for the crowning touch – a simple vanilla glaze that adds just the right amount of sweetness. In a small bowl, I whisk together powdered sugar, vanilla, and milk until smooth. The consistency should be pourable but thick enough to cling to the cake. If it’s too thick, I add a few more drops of milk; if too thin, a bit more powdered sugar does the trick.
I place my wire rack with the cake on a baking sheet lined with parchment paper (trust me, this makes cleanup so much easier). Then I pour the glaze over the top, letting it cascade down the sides in a beautiful drizzle pattern. While the glaze is still wet, I sprinkle chopped pistachios on top for an elegant finish and hint of what’s inside.
This cake stands beautifully on its own, but I sometimes serve it with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for an extra special dessert. For brunch gatherings, I pair slices with fresh berries and a strong cup of coffee.
Storage and Make-Ahead Tips
Store your cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can even freeze unfrosted cake slices for up to 3 months – perfect for emergency dessert cravings!
Frequently Asked Questions
Can I make this cake without nuts for someone with allergies? Absolutely! Simply omit the chopped pistachios and focus on the pudding mix for flavor. You could substitute white chocolate chips for texture.
How can I intensify the pistachio flavor? For a more pronounced pistachio flavor, add ¼ teaspoon of almond extract along with the vanilla, and increase the chopped pistachios to ¾ cup.
Can I make this in a different pan if I don’t have a bundt pan? Yes! This batter works well in a 9×13 inch pan (reduce baking time to about 35 minutes) or as cupcakes (bake for approximately 18-20 minutes).
Is there a way to make this cake from scratch instead of using mixes? While the mixes make this recipe quick and foolproof, you can substitute a homemade yellow cake recipe and add 1-2 tablespoons of pistachio paste for flavor.
Pistachio Bundt Cake
Ingredients
- 1 package yellow cake mix
- 1 box instant pistachio pudding mix
- ¾ cup sour cream full-fat
- ¾ cup vegetable oil
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ½ cup water filtered if possible
- ½ cup pistachios roughly chopped
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Additional chopped pistachios for decoration
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a large mixing bowl, whisk together cake mix and pudding mix.
- Add sour cream, oil, eggs, vanilla, and water. Mix on low until combined, then on medium for 30 seconds. Scrape sides of the bowl.
- Fold in chopped pistachios by hand.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Adjust consistency as needed.
- Drizzle glaze over cooled cake and sprinkle with additional chopped pistachios.
