This pistachio bundt cake is truly tender and delicious! Adding pistachio pudding to cake mix transforms something average into something amazing!
Pistachio Bundt Cake
This bundt cake has served my family well for years. It’s the perfect cake when you don’t want chocolate or vanilla, but you want something more unique than lemon. Plus, it starts from a box mix, so it couldn’t be easier!
Let’s talk about how moist this pistachio bundt cake is. I know some people shudder at that word, but no one wants a dry cake! The pudding mix does double duty by adding that delicate pistachio flavor (and lovely pale green color) as well as keeping the cake moist.
On top of that, four eggs are used – yes four! The majority of boxed cake mixes call for three eggs at most, so adding that extra egg makes this pistachio cake richer. It’s not as heavy or dense as pound cake, but boasts a tender crumb that’s perfect for slicing.
As for the color, it will be a very pale green depending on the brand of cake mix you use. I always use yellow cake mix for a more buttery flavor, but it will also work with vanilla or white cake mix. If you want the color to be more pronounced, a couple drops of green food dye will do the trick.
This cake is simple, yet elegant. It makes a great feature for a special occasion such as a baby shower or afternoon tea. It’s also down-to-earth enough for everyday gatherings.
Last time I made this, I brought it to our community group’s weekly potluck. I think the men enjoyed it more than the women, as they affectionately dubbed it “Pistachio Bread.” I have to admit that, although this is definitely a cake, I enjoy eating several slices for breakfast. I won’t judge if you do as well!
- 1 box yellow cake mix
- 1 box (3.4 oz) instant pistachio pudding mix
- 1 cup water
- 1/4 cup vegetable oil
- 4 eggs
- Powdered sugar, for dusting
- Preheat oven to 350°F. Grease and lightly flour a bundt pan, or use baking spray.
- In a large bowl, beat the cake mix, pudding mix, water, oil and eggs for 2 minutes.
- Pour into bundt pan and bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean.
- Let cool in pan for 15 minutes, then invert cake onto wire rack and let cool completely. Dust with powdered sugar before serving.
This recipe was tested with Duncan Hines brand.
This recipe first appeared as a guest post on Amanda’s Cookin’.