Description
This moist and flavorful Pistachio Bundt Cake is perfect for any occasion!
Ingredients
Scale
- 1 tablespoon oil (for greasing the pan)
- 1 tablespoon all-purpose flour (for dusting pan)
- ¾ cup unsalted pistachios (toasted)
- 1 box (15 oz.) white cake mix
- 1 box (3 oz.) instant pistachio pudding mix
- 1 ½ cups water
- 4 large eggs
- ¼ cup vegetable oil
- 2–4 drops green food coloring (optional)
- ½ teaspoon almond or vanilla extract (optional)
- 1 cup powdered sugar
- ¼ cup heavy cream
- 1 teaspoon almond or vanilla extract
- chopped pistachios (for garnish, optional)
Instructions
- Preheat oven to 350°F. Grease a 10-inch Bundt or tube pan with oil and lightly dust with flour. Set aside.
- Place toasted pistachios in a food processor. Process 7-10 minutes, scraping down the sides as needed, until smooth and creamy. Set aside.
- In a large bowl, whisk together the cake mix and pudding mix. Make a well in the center.
- Add water, eggs, oil, processed pistachios, food coloring if using, and extract if using. Whisk until fully combined and smooth.
- Pour batter evenly into prepared pan.
- Bake 50-55 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes. Carefully turn out onto a wire rack and cool completely, about 1 hour.
- For the glaze, whisk powdered sugar, heavy cream, and extract in a small bowl until smooth.
- Spoon glaze over the cooled cake. Garnish with chopped pistachios if desired. Slice and serve.
Notes
- Make sure the pistachios are well toasted for enhanced flavor.
- Adjust the food coloring to achieve the desired shade.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg