Julie Clark
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Pistachio Bundt Cake
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An easy cake recipe with lots of nutty flavor. This Pistachio Bundt Cake has pudding added to a cake mix to make it extra moist.
Combine a white cake mix and a box of instant pistachio pudding to create this Pistachio Pudding Bundt Cake. The result? An easy dessert that looks pretty enough for serving guests! It’s similar to our pistachio bread and perfect for spring.
The Retro Pistachio Cake That Always Shows Up at Potlucks
Sometimes the recipes that stick around the longest are the ones you see at every gathering. This pistachio Bundt cake reminds me of those potluck tables filled with familiar favorites like pistachio pudding salad, peanut butter chocolate bundt cake and a strawberry trifle.
This pistachio bundt cake is fluffy, nostalgic, and one of those dishes that instantly feels like home. It starts with a simple cake mix and instant pistachio pudding mix, with orange juice to brighten the flavor.
There are chopped pistachios in the pistachio bundt cake, but also on top. Pistachios make a pretty garnish on top of the cake, as you’ll also see on our cherry scones and lemon shortbread cookies.
Try our strawberry yogurt cake, lemon olive oil cake or strawberry bundt cake.
Enjoy! -Julie
Ingredients
Don’t want to use orange juice? Use water, milk, club soda, sprite or 7UP instead.
Raw pistachios would be best so it doesn’t add unnecessary salt to the cake.
Vegetable oil, coconut oil or even a mild olive oil would be good with this cake.
There’s no extra salt, baking powder or baking soda needed since all of those ingredients are included in the cake mix.
See recipe card for full ingredients and amounts.
Pistachio Bundt Cake with Pudding
An easy cake recipe with lots of nutty flavor. This Pistachio Pudding Bundt Cake has a great pistachio flavor and a pretty color.
Servings 15
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 18 minutes
Ingredients
FOR THE CAKE:
- 1 box white cake mix 15.25 ounces
- 1 package pistachio instant pudding mix 3.4 ounces
- 4 large eggs
- 1 cup orange juice
- 1 cup canola oil (or vegetable oil)
- ½ cup chopped pistachios
FOR THE FROSTING:
- 2 tablespoons salted butter melted
- 1 cup powdered sugar
- 1 tablespoon whole milk or cream
- 1/2 teaspoon vanilla extract or almond extract
- ⅓ cup chopped pistachios
Instructions
- Preheat the oven to 325° Fahrenheit. Spray a 12 cup bundt cake pan with cooking spray (or grease with shortening, then dust with flour). Set aside.
- Add the cake mix, pudding mix, eggs, orange juice and oil to a large mixing bowl and mix with an electric mixer on medium speed until well combined, scraping the sides of the bowl as needed (about 2 minutes). Fold in the chopped pistachios.1 box white cake mix, 1 package pistachio instant pudding mix, 4 large eggs, 1 cup orange juice, 1 cup canola oil, ½ cup chopped pistachios
- Pour the batter into the prepared bundt pan. Bake for 55-60 minutes. To check if it is fully cooked, insert a toothpick to the center and it should come out clean.
- Let the cake cool for 15 minutes and then flip onto a wire rack to let it cool completely.
- For the glaze, add the melted butter, powdered sugar, milk and extract into a bowl. Whisk well until smooth. Add more milk a teaspoon at a time until it is at the consistency you'd like.2 tablespoons salted butter, 1 cup powdered sugar, 1 tablespoon whole milk, ½ teaspoon vanilla extract
- Once the cake has cooled, drizzle with glaze and sprinkle with chopped pistachios. Store in an airtight container at room temperature.⅓ cup chopped pistachios
Notes
*If you have problems with the cake falling, choose a cake mix without pudding already in the mix.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 396kcal | Carbohydrates: 46g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 366mg | Potassium: 146mg | Fiber: 1g | Sugar: 30g | Vitamin A: 182IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 1mg
How to Make Pistachio Bundt Cake: Step by Step
Make the batter. Add the cake ingredients into a large bowl and use a stand mixer or hand mixer to mix well. Fold in the chopped pistachios.
Bake the cake. Pour the batter into a greased 12-cup bundt pan. Bake for 55-60 minutes. To check if it is fully cooked, insert a toothpick to the center and it should come out clean.
Let it cool. Let it sit for 15 minutes and then flip onto a wire rack to let it cool completely.
Make the glaze. Add the melted butter, powdered sugar, milk and extract into a bowl. Whisk well until smooth. Add more milk a teaspoon at a time until it is at the consistency you’d like. Drizzle the pistachio bundt cake with glaze and sprinkle with chopped pistachios.
