Imagine slicing into a tender, nutty pistachio Bundt cake with a velvety crumb and a glossy glaze that shimmers under the light. This stunning pistachio Bundt cake recipe delivers gourmet flavor with effortless preparation, making it ideal for holidays, brunches, or everyday indulgence. With its vibrant green hue and rich pistachio aroma, this dessert is guaranteed to steal the spotlight!
Ingredients and Preparation Steps
This pistachio Bundt cake combines convenience (thanks to cake mix!) with gourmet flair. Follow these simple steps for a flawless result every time.
Ingredients
For the Cake:
- Cooking spray or oil (for greasing)
- All-purpose flour (for dusting)
- ¾ cup unsalted pistachios, toasted (or ⅓ cup pistachio butter)
- 1 (15.25-oz) package white cake mix
- 1 (3.4-oz) package instant pistachio pudding mix
- 1 ½ cups water
- 4 large eggs
- ¼ cup vegetable oil
- 2 to 4 drops green food coloring
- ½ tsp pistachio extract (optional)
For the Glaze:
- 1 cup confectioners’ sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Chopped pistachios for garnish (optional)
Step 1: Prep the Pan and Pistachios
First, preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with cooking spray and dust it with flour to prevent sticking. If using whole pistachios, toast them in a dry skillet for 3-4 minutes, then blend in a food processor until smooth (about 7-10 minutes).
Step 2: Mix the Batter
Next, whisk the cake mix and pudding mix in a large bowl. Create a well in the center, then add water, eggs, oil, pistachio butter (or blended pistachios), food coloring, and pistachio extract. Stir until just combined—avoid overmixing to keep the cake tender.
Step 3: Bake to Perfection
Then, pour the batter into the prepared Bundt pan and bake for 50–55 minutes. The cake is done when a toothpick inserted into the center comes out clean. Let it cool in the pan for 15 minutes before transferring to a wire rack.
Step 4: Glaze and Garnish
Finally, whisk the confectioners’ sugar, heavy cream, and vanilla into a silky glaze. Drizzle it over the cooled cake and sprinkle with chopped pistachios for a crunchy finish.
The Joy of Savoring Pistachio Bundt Cake
One bite of this pistachio Bundt cake reveals its magic: the crumb is impossibly moist, the pistachio flavor earthy and sweet, and the glaze adds a luxurious creaminess. Serve it with a cup of golden milk for a cozy afternoon treat, or pair it with pistachio torte for a nutty dessert spread. Perfect for bridal showers, birthdays, or simply celebrating life’s small victories!
Pistachio Bundt Cake FAQs
Can I use pistachio butter instead of whole pistachios?
Absolutely! Pistachio butter (store-bought or homemade) streamlines the process and intensifies the flavor. Use ⅓ cup as a 1:1 substitute.
How do I prevent the cake from sticking to the pan?
Grease every crevice of the Bundt pan with cooking spray and dust with flour. Let the cake cool for 15 minutes before inverting—this helps it release cleanly.
Can I skip the green food coloring?
Yes! The cake will have a subtle natural hue from the pistachios. For a bolder green, add 1–2 extra drops of coloring.
How long does this cake stay fresh?
Store it in an airtight container at room temperature for 3 days or freeze (unglazed) for up to 3 months. Thaw overnight before glazing.
Can I bake this in a regular cake pan?
Yes, but reduce the baking time to 30–35 minutes. The iconic Bundt shape, however, ensures even baking and stunning presentation.
Pro Tips for the Ultimate Pistachio Bundt Cake
- Boost the Nutty Flavor: Toast extra pistachios and sprinkle them over the glaze for added crunch. This elevates the texture and reinforces the pistachio Bundt cake’s signature nuttiness.
- Avoid Overbaking: Check the cake 5 minutes early. If the toothpick has *tiny* crumbs (not wet batter), it’s done! Overbaking dries out the crumb.
- Swap for Dietary Needs: Use almond milk instead of water and a flax egg substitute to make this pistachio Bundt cake dairy-free or vegan-friendly.
- Layer Flavors: Add ¼ tsp rosewater to the glaze for a floral twist that complements the pistachio’s earthiness.
- Presentation Hack: Dust the plate with powdered sugar or edible gold flakes before placing the cake for a luxurious finish.
Storing and Reheating Your Pistachio Bundt Cake
- Room Temperature: Store the glazed pistachio Bundt cake in an airtight container for up to 3 days. Avoid refrigeration, as it can dry out the crumb.
- Freezing: Wrap unglazed cake tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight at room temperature before adding glaze.
- Reviving Stale Cake: Microwave a slice for 10 seconds to restore moisture, or toast it lightly and serve with sweet chili sauce for a sweet-savory twist.
Perfect Pairings for Pistachio Bundt Cake
- Warm Beverages: Serve with a spiced pumpkin spice latte or golden milk to highlight the cake’s earthy notes.
- Brunch Spreads: Pair with classic waffles and cranberry brie bites for a festive brunch centerpiece.
- Dessert Buffets: Display alongside pistachio torte and creamy tortellini soup for a balanced sweet-and-savory menu.
Share the Love: Your Pistachio Bundt Cake Journey Starts Now!
Whether you’re celebrating a special occasion or simply treating yourself, this pistachio Bundt cake is a dessert that dazzles. For a festive twist, try adding dried cranberries to the batter during the holidays or decorating with edible flowers in spring. Serve it alongside cranberry brie bites at your next gathering, or enjoy a slice with a morning coffee for a decadent start to the day.
We want to see your masterpiece! Snap a photo of your pistachio Bundt cake and tag us @TheRecipeOf101 on Instagram or Pinterest—we’ll feature our favorites! Don’t forget to subscribe to our newsletter for more showstopping recipes like pistachio torte and creamy pumpkin cheesecake. Happy baking!
Pistachio Bundt Cake
Prep Time
20 minutes
Cook Time
50 minutes
Servings
14
Category
Seasonal and special recipes
This moist and flavorful pistachio Bundt cake is a true showstopper! Made with a hint of pistachio butter for extra richness, this easy-to-make dessert is topped with a sweet, creamy glaze that melts in your mouth. Perfect for any occasion!
Ingredient
- For the Cake:
- – Cooking spray or oil (for greasing)
- – All-purpose flour (for dusting)
- – ¾ cup unsalted pistachios, toasted (or ⅓ cup pistachio butter)
- – 1 (15.25-oz) package white cake mix
- – 1 (3.4-oz) package instant pistachio pudding mix
- – 1 ½ cups water
- – 4 large eggs
- – ¼ cup vegetable oil
- – 2 to 4 drops green food coloring
- – ½ tsp pistachio extract (optional)
- For the Glaze:
- – 1 cup confectioners’ sugar
- – ¼ cup heavy cream
- – 1 tsp vanilla extract
- – Chopped pistachios for garnish (optional)
Instructions
- First, preheat the oven to 350°F (175°C) and grease and flour a 10-inch Bundt pa
- Next, process the pistachios in a food processor until smooth and creamy, about 7-10 minuteIf using pistachio butter, skip this ste
- In a large bowl, whisk together the cake mix and pudding miMake a well in the cente
- After that, add water, eggs, oil, processed pistachios, food coloring, and pistachio extract to the welWhisk until fully combine
- Then, pour the batter into the prepared pan and bake for 50-55 minutes, until a toothpick inserted in the center comes out clea
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completel
- Meanwhile, prepare the glaze by whisking together the confectioners’ sugar, heavy cream, and vanilla extract until smoot
- Finally, spoon the glaze over the cooled cake, garnish with chopped pistachios, slice, and enjoy!
Nutrition Information
- Calories: 242
- Fat: 10g
- Carbs: 35g
- Protein: 3g
Pro Tips
For an extra flavor boost, add a pinch of ground cardamom to the cake batter—it pairs beautifully with the pistachios!