Pistachio Bundt Cake
A moist, tender Pistachio Bundt Cake made easy with cake and pudding mixes, elevated by real pistachios and a silky vanilla glaze. Perfect for brunches, tea time, or special occasions.
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.
Notes
For nut-free version, omit chopped pistachios and optionally use white chocolate chips. Add ¼ teaspoon almond extract and increase pistachios to ¾ cup for bolder flavor. Works well in a 9×13 pan (bake ~35 min) or as cupcakes (18–20 min). Store at room temperature for up to 3 days, or refrigerate for a week. Freeze unfrosted slices for up to 3 months.
