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This Pistachio Bundt Cake is soft, moist, and packed with nutty pistachio flavor! Made with cake mix and pudding, this easy shortcut dessert looks bakery-worthy but is simple enough for weeknights. 💚🍰
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Pin It⭐ Why You’ll Love This Recipe
- Made with simple pantry staples, this Pistachio Bundt Cake with cake mix keeps things easy without sacrificing flavor.
- Soft and moist texture, thanks to pudding in the batter, you get a tender crumb every time.
- Beautiful presentation – A Bundt pan creates a bakery-style look with almost no extra effort.
- Perfect for holidays or brunch – The light green color makes it ideal for Easter, spring gatherings, and baby showers.
- Foolproof results – If you are looking for a dependable pistachio cake recipe, this one delivers consistent results.
🛒 Ingredients & Substitutions
- unsalted pistachios – lightly salted pistachios may be used; reduce added salt elsewhere
- white cake mix – yellow cake mix may be used for a slightly richer flavor
- instant pistachio pudding mix – no substitution recommended
- water – substitute with whole milk for a richer texture
- large eggs – no substitution recommended
- vegetable oil – substitute with canola oil or melted coconut oil
- green food coloring – no substitution recommended; omit if desired
- almond or vanilla extract – use either depending on flavor preference
- powdered sugar – no substitution recommended
- heavy cream – substitute with whole milk for a thinner glaze
- chopped pistachios – no substitution recommended
✨ Variations
- Add a light white or dark chocolate drizzle over the glaze for extra sweetness.
- Stir in 1 teaspoon lemon zest for a brighter flavor profile.
- Add ½ cup shredded coconut to the batter for added texture.
- Bake the batter in two 9-inch round pans to make a layered dessert.
- Replace vanilla extract with almond extract for a stronger bakery-style finish.
🔥 Tips
- Process the nuts fully – Blend the pistachios until smooth and creamy so they incorporate evenly into the batter.
- Do not overmix – Whisk just until combined to avoid a dense texture.
- Grease the pan thoroughly – Use oil and flour to prevent sticking, especially around detailed edges.
- Cool before glazing – Let the cake cool completely so the glaze sets instead of soaking in.
- Test for doneness – Insert a toothpick into the center. It should come out clean or with a few moist crumbs.
❓ FAQs
What makes this Pistachio Bundt Cake with pudding so moist?
The pudding mix adds extra moisture and structure to the batter, creating a soft and tender crumb that stays fresh for days.
Can I make this Pistachio Bundt Cake with pudding mix without food coloring?
Yes. The pudding mix already gives a subtle green tint. The food coloring simply enhances the appearance.
Is this recipe for Pistachio Bundt Cake good for making ahead?
Absolutely. This cake actually tastes even better the next day, once the flavors have had time to develop.
Can I use salted pistachios?
You can, but choose lightly salted and avoid adding any extra salt to the batter.
How is this different from other Bundt cakes?
This Pistachio Bundt Cake with pudding stands out because it combines real blended pistachios with pudding mix for deeper flavor and extra softness.
🍽️ Other Recipes You May Enjoy
Pistachio Bundt Cake
This Pistachio Bundt Cake is soft, moist, and full of nutty flavor with a simple glaze and beautiful bakery-style finish.
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Equipment
- Bundt pan or tube pan
- rubber spatula
Ingredients
Pistachio cake
- oil, (for greasing the pan)
- all-purpose flour, (for dusting pan)
- ¾ cup unsalted pistachios, toasted
- 1 box white cake mix, (15.25 oz.)
- 1 box instant pistachio pudding mix, (3.4 oz.)
- 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)
Glaze
- 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.oil, all-purpose flour
- Place toasted pistachios in a food processor. Process 7-10 minutes, scraping down the sides as needed, until smooth and creamy. Set aside.¾ cup unsalted pistachios
- In a large bowl, whisk together the cake mix and pudding mix. Make a well in the center.1 box white cake mix, 1 box instant pistachio pudding mix
- Add water, eggs, oil, processed pistachios, food coloring if using, and extract if using. Whisk until fully combined and smooth.1 ½ cups water, 4 large eggs, ¼ cup vegetable oil, 2-4 drops green food coloring, ½ teaspoon almond or vanilla extract
- 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.1 cup powdered sugar, ¼ cup heavy cream, 1 teaspoon almond or vanilla extract
- Spoon glaze over the cooled cake. Garnish with chopped pistachios if desired. Slice and serve.chopped pistachios
Notes
🥡 STORAGE
- Store the cake, covered, at room temperature for up to 3 days.
- Refrigerate for up to 5 days for longer freshness.
♨️ REHEATING
- Microwave individual slices for 10-15 seconds.
- Warm in a 300°F oven for 5-7 minutes.
❄️ FREEZING
- Wrap the whole cake tightly in plastic wrap and foil.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before serving.
💡 TIPS FOR BEST RESULTS
- Process pistachios until completely smooth for the best texture.
- Do not overbake to keep the cake moist.
- Allow the cake to cool fully before glazing.
🍳 ALTERNATE COOKING METHODS
- Bake in two 9-inch round pans for 25-30 minutes.
- Bake in a 9×13-inch pan for 30-35 minutes.
♻️ LEFTOVERS
- Cube and layer with whipped cream for a quick trifle.
- Toast slices lightly and serve with fresh berries.
📝 NOTES
- Toasting the pistachios enhances flavor and aroma.
- The cake color will be subtle without food coloring.
- Almond extract gives a stronger bakery-style flavor.
- The cake can be baked in a 9×13-inch pan if preferred.
- Glaze thickness can be adjusted by adding more cream or powdered sugar.
- Allow the cake to cool fully before slicing for clean cuts.
Nutrition
Serving: 1slice, Calories: 217kcal, Carbohydrates: 32g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 45mg, Sodium: 218mg, Potassium: 89mg, Fiber: 1g, Sugar: 19g, Vitamin A: 122IU, Vitamin C: 0.2mg, Calcium: 77mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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