Pistachio Bundt Cake

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Pistachio Bundt Cake

This Pistachio Bundt Cake is moist, light, and full of flavor. Made with pudding mix and topped with a simple glaze, it is perfect for gatherings or everyday desserts.

Bundt cakes have a way of turning any meal into a special occasion. This pistachio bundt cake caught my attention because it is both easy to prepare and impressive to serve. The light green color makes it stand out on the table, and the flavor is unique yet familiar.

When I baked this for my family, they were curious about the green color but quickly asked for seconds after the first bite. The pistachio pudding mix gives it a moist and fluffy texture that pairs perfectly with a light glaze on top. It is a cake that feels indulgent without being heavy.

I like this recipe because it is simple to put together, yet it looks like you spent hours in the kitchen. That makes it perfect for busy days when you still want to bring a homemade dessert to the table. My family now asks for this cake at gatherings, and I am glad to make it because I know everyone will be happy.

Questions You May Have About This Recipe

Do I need a special bundt pan?
Yes, a standard 10 inch bundt pan works best for this recipe.

Can I use fresh pistachios instead of pudding mix?
The pudding mix is what gives the cake its flavor and texture. You can sprinkle chopped pistachios on top for extra crunch.

Does the cake need to be refrigerated?
No, it can be stored at room temperature for up to three days, but refrigerating it will help it last longer.

Can I freeze the cake?
Yes, wrap slices in plastic wrap and freeze for up to two months.

What glaze works best?
A simple powdered sugar glaze is light and balances the cake’s flavor.

What You Need to Make Pistachio Bundt Cake

1 box white cake mix (15.25 oz)

1 package instant pistachio pudding mix (3.4 oz)

4 large eggs

1 cup sour cream

1/2 cup vegetable oil

1/2 cup milk

1 teaspoon vanilla extract

Powdered sugar for glaze

How to Make Pistachio Bundt Cake

Preheat oven to 350°F. Grease and flour a 10 inch bundt pan.

In a large bowl, combine cake mix and pudding mix.

Add eggs, sour cream, oil, milk, and vanilla. Beat until smooth.

Pour batter into the prepared pan.

Bake for 50 to 55 minutes, or until a toothpick comes out clean.

Cool in the pan for 10 minutes, then remove and cool completely.

Drizzle with powdered sugar glaze before serving.

Tips

Grease the bundt pan well to prevent sticking.

For extra pistachio flavor, add a handful of chopped pistachios into the batter.

Let the cake cool fully before adding glaze so it does not melt off.

Dust with powdered sugar if you prefer a lighter topping.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This cake was a hit at my church potluck. Everyone wanted the recipe.” Linda P.

⭐️⭐️⭐️⭐️ “Moist and flavorful. The glaze makes it perfect.” Charles H.

⭐️⭐️⭐️⭐️⭐️ “My grandchildren loved the green color. I will make it again for Easter.” Mary W.

⭐️⭐️⭐️⭐️ “Easy to make and turned out great. I added chopped pistachios on top.” Robert S.

⭐️⭐️⭐️⭐️⭐️ “Light, moist, and delicious. My new favorite bundt cake recipe.” Diane T.

Printable Recipe

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