Pistachio Bundt Cake
This Pistachio Bundt Cake is soft, moist, and full of nutty flavor with a simple glaze and beautiful bakery-style finish.
Servings: 18 servings
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 9x13-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 9x13-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
