Pistachio Bundt Cake

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Let’s talk about cake. Specifically, the kind of cake that makes you pause, close your eyes, and do a little happy dance after the first bite. This Pistachio Bundt Cake is exactly that.

It’s nutty, buttery, perfectly moist, and just the right amount of indulgent. Plus, it’s got a gorgeous green color that makes it look fancy with minimal effort.

Pistachio Bundt Cake Recipe

You will love this cake because we’re not dealing with complicated layers or intimidating techniques, just a straightforward, mix-it-up-and-bake-it kind of recipe. Plus, the pistachio pudding mix gives it a rich flavor and extra moisture, making it practically foolproof.

It is the perfect cake for a St Patrick’s Day party, a green themed celebration or really anytime you want a quick and easy sweet treat.

Let’s Get Baking!

1. Prep the Pan & Preheat the Oven Grease a 9-inch bundt pan generously with butter or margarine. (You’ll thank yourself later when the cake slides right out.) Preheat your oven to 350°F (175°C).
2. Mix the Wet Ingredients In a large bowl, beat the sugar and eggs, adding one egg at a time. Once combined, add the softened butter and mix for about 3 minutes until light and creamy.
3. Prepare the Dry Ingredients In a separate bowl, mix the baking powder with the flour. Soak the pistachios and hazelnuts in water for a minute. This keeps them from sinking to the bottom of the cake. Drain and toss them into the flour mixture. (Reserve about 2 tablespoons of pistachios for garnish.)
4. Combine & Bake Slowly fold the dry ingredients into the wet mixture. Stir until fully incorporated, but don’t overmix. We want a tender cake, not a dense brick. Pour the batter into your prepared bundt pan and smooth out the top. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool Completely Resist the urge to dig in right away! Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Time for the Glaze

This glaze is sweet, creamy, and packed with pistachio goodness. Simply whisk the pudding mix with the milk until it thickens. Once set, drizzle it generously over the cooled bundt cake. Garnish with those reserved pistachios for a little extra crunch and pizzazz.

Variations & Fun Twists

• Chocolate Drizzle: Want to add a little extra flair? Melt some dark chocolate and drizzle it over the top. Pistachios + chocolate = match made in dessert heaven.
• Coconut Twist: Swap out the hazelnuts for shredded coconut for a slightly tropical vibe.
• Citrus Boost: Add a bit of lemon or orange zest to the batter for a fresh, zesty kick.
• Make it a Layer Cake: Instead of using a bundt pan, bake the batter in two round cake pans and layer with pistachio-flavored whipped cream.

Frequently Asked Questions

1. Can I use a different type of nut? Absolutely! Almonds or walnuts work beautifully in this cake. Just make sure to chop them finely.

2. What if I don’t have instant pudding mix? You can substitute with an equal amount of finely ground pistachios and a bit of extra sugar, but the pudding mix really helps with moisture and texture.

3. Can I make this cake ahead of time? Yes! This cake actually tastes even better the next day. Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

4. Can I freeze it? Yes! Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and add the glaze before serving.

This Pistachio Bundt Cake is the kind of dessert that makes any occasion feel special. Whether you’re serving it at a family dinner, bringing it to a potluck, or just treating yourself (because you deserve it), this cake delivers on flavor, texture, and good old-fashioned homemade comfort.

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