Pistachio Bundt Cake

Here’s a gorgeous and easy-to-make Pistachio Bundt Cake — moist, flavorful, and naturally green thanks to pistachio pudding mix! It’s a classic retro-style cake that’s soft, buttery, and perfect for holidays, brunch, or tea time.

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💚 Pistachio Bundt Cake (with Pudding Mix)

🛒 Ingredients

• 1 box yellow cake mix (15.25 oz)

• 1 box instant pistachio pudding mix (3.4 oz)

• 4 large eggs

• ½ cup (120ml) vegetable oil or melted butter

• 1 cup (240ml) milk or water

• ½ cup (120g) sour cream or Greek yogurt (for added moisture)

• ½ tsp almond extract (optional, but enhances the pistachio flavor)

• ½ cup chopped pistachios (optional)

Optional glaze:

• 1 cup powdered sugar

• 2–3 tbsp milk or cream

• ½ tsp vanilla or almond extract

• A few drops green food coloring (optional)

• Chopped pistachios for garnish

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👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.

2. Mix the batter:
   In a large bowl, combine cake mix, pudding mix, eggs, oil, milk, sour cream, and almond extract.
   Beat with an electric mixer on medium speed for 2–3 minutes until smooth.
   Fold in chopped pistachios, if using.

3. Bake:
   Pour the batter into the prepared Bundt pan.
   Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

4. Cool:
   Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

5. Glaze (optional):
   Whisk powdered sugar, milk, and extract until smooth. Drizzle over the cooled cake.
   Sprinkle with chopped pistachios and let set before serving.

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✅ Tips

• For a marbled look, swirl a few drops of green food coloring into the batter before baking.

• Store at room temp in an airtight container for up to 3 days or refrigerate for up to 5.

• You can also use a white cake mix or French vanilla mix if preferred.

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Would you like a from-scratch version without cake mix, or a gluten-free option?