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5 from 5 votes

Pistachio Bundt Cake

This stunning Pistachio Bundt Cake is perfect on your Easter table or any time. You will get rave reviews with this cake recipe and unique glaze. Pistachio pudding mix makes you love this cake even more for its pretty green interior color!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Easter Recipes and Ideas
Cuisine: American
Keyword: pistachio, pistachio bundt, pistachio bundt cake, pistachio cake
Servings: 8
Calories: 690kcal
Author: Tara Noland

Equipment

  • Hudson Essentials Hammered 18/10 Stainless Steel Cake Knife & Cake Server Set
  • 9 inches/22.5 cm White Ceramic Cake Dessert Stand , Round Cupcake Holder, Wedding Birthday Party Pedestal Display Plate (A, White)
  • Nordic Ware ProForm Bundt Pan with Handles, 12 Cup, standart

Ingredients

  • 1 3/4 cup flour
  • 2 tbsp cornstarch
  • 2 tbsp baking powder
  • 3/4 tsp salt
  • 1/2 cup unsalted butter; softened
  • 1 1/4 cups sugar
  • 3.5 oz 99 g pkg pistachio pudding mix
  • 3 eggs
  • 1/2 cup chopped pistachios
  • 1 1/4 cup milk
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
  • raw pistachios chocolate covered pistachios or Mini Eggs for garnish

FOR THE PISTACHIO GLAZE

  • 1/2 cup white chocolate chips
  • 1/4 cup heavy cream
  • 1/4 cup pistachio cream

Instructions

  • Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
  • Place the softened butter and sugar in the bowl of a stand mixer. Cream them together until they become light and fluffy.
  • Add the pistachio pudding mix to the butter and sugar.
  • Mix well, then add one egg at a time, mixing in between each addition.
  • Add chopped pistachios.
  • Whisk the dry ingredients (flour, cornstarch, baking powder, salt) together in a medium bowl.
  • Mix the milk, canola oil, and vanilla together in a large measuring cup.
  • With the mixer on low, add 1/3 dry mixture to stand mixer, then follow by pouring 1/3 wet mixture. Repeat until you end with the last portion of the wet mixture.
  • Mix until the ingredients JUST come together. Do not overmix.
  • Scoop evenly into prepared bundt pan and smooth out the top.
  • Bake for 45 minutes in a 350F oven. Test with a cake tester and add more time if the tester does not come out dry after inserting it.

FOR THE PISTACHIO GLAZE

  • Measure the white chocolate chips, heavy cream, and pistachio cream into a large glass measuring cup.
  • Microwave for 20 seconds, remove and stir. Repeat until almost all of the chocolate has melted, then stir until smooth.
  • Pour over cake, then decorate. You may need to wait until it sets a bit for larger decorations such as the pistachios/eggs.

Nutrition

Serving: 1 | Calories: 690kcal | Carbohydrates: 80g | Protein: 11g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 20g | Cholesterol: 119mg | Sodium: 768mg | Fiber: 2g | Sugar: 49g