pistachio bundt cake

This easy-to-make Pistachio Coffee Cake is not only delicious but is also pleasing to the eye with its bright green inside.&nbsp;

Pistachio Coffee Cake

pecans

sugar

cinnamon

15.25 oz yellow cake mix (or white)

oz instant pistachio pudding mix (small box)

eggs

sour cream

orange juice

vegetable oil

vanilla

Tablespoons orange juice

Preheat oven to 350 degrees F.

Grease Bundt pan generously with shortening; be sure to grease the inner and outer circles.

Mix together pecans, sugar and cinnamon.

Sprinkle 1/3 of the cinnamon mixture into the greased pan; be sure to get the cinnamon mixture to coat all surfaces of the pan.

Mix together cake mix, pudding mix, eggs, sour cream, orange juice, vegetable oil and vanilla; add green food coloring for a darker color of green if desired.

Add half of the cake batter to the pan and top with half of the remaining nut mixture.

Top with the remaining cake batter and add the remaining nut mixture.

Use a knife to create swirls in the cake. Be sure to go around the entire cake.

Bake for 45 to 50 minutes or until toothpick comes out clean.

Cool for 5 minutes before inverting onto a cake platter.

For glaze: Mix together orange juice, vanilla and powdered sugar. Pour over cooled cake.

Indulge in the nutty goodness of a pistachio bundt cake made with a cake mix! Our easy recipe delivers a moist cake with a nutty flavor and a tender crumb in every bite. Get ready to savor a delightful treat that&#x27;s simple to make and impossible to resist!

Pistachio Bundt Cake Recipe

For the bundt cake -

yellow cake mix

instant pistachio pudding mix

water

pistachios

For the glaze -

c sugar

T. milk

Chopped pistachios, to decorate

Delicious and flavorful, pistachio bundt cake is the perfect dessert for spring. The moist and nutty cake is easy to make from scratch.

Pistachio Bundt Cake from Scratch

½ cups (312 g) all-purpose flour

baking powder

salt

(226 g) unsalted butter (room temperature)

(400 g) granulated sugar

eggs (room temperature)

pistachio extract ((see notes))

vanilla extract

(240 ml) whole milk (room temperature)

(180 g) confectioners' sugar (sifted)

milk

pistachios (for garnish)

Preheat oven

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

Whisk dry ingredients

Whisk together the flour, baking powder, salt and ground pistachios. Set aside.

Beat wet ingredients

In the bowl of a stand mixer (or using a hand mixer), cream together the butter and sugar until light and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as necessary. Mix in pistachio extract and vanilla extract.

Alternate adding dry ingredients and milk

Alternate adding the flour mixture and the milk, finishing and ending with the flour mixture. Do not overmix.

Bake cake

Pour batter into prepared pan. Bake at 350° F for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Make the glaze

Make the icing. Whisk together confectioners' sugar, milk and vanilla extract. Pour over cooled cake and garnish with shelled pistachios. Slice and serve.

I baked this a few weeks ago and my family loved it so much that I just made it again! Thank you for this recipe. It's fantastic.

This easy Pistachio Cake is soft, moist, and topped with a cool whipped pistachio frosting. Made with a cake mix and pudding, it comes together quickly with just the right balance of light texture and indulgent flavor. Perfect for holidays, showers, or a sweet treat any day of the week!

Pistachio Pudding Cake

white cake mix (dry)

pistachio

whipped topping (cool whip, thawed)

½ cups whole milk (you can use heavy cream

Preheat the oven to 350 degrees F. Grease and flour or spray with baking spray a tube or bundt pan (12 cup capacity). If you have a dark nonstick pan you can decrease to 325℉.

Using an electric mixer or stand mixer on with a paddle attachment, add dry cake mix, dry pudding mixes, oil, water, and milk. Start the mixer on low and then turn to medium to incorporate.

Beat in the eggs, one at a time, making sure each is thoroughly incorporated and the batter is light and fluffy (about 1-2 minutes).

Pour batter into the prepared pan and bake for 40-60 minutes or until a wooden pick inserted into the center comes out clean. IF YOUR CAKE FALLS, YOU DIDN’T BAKE IT ENOUGH!!! TEST IN THE CENTER AND TEST NEAR THE INNER HOLE IN THE BUNDT PAN (all ovens are a little bit different). Mine usually is done in 50 minutes; start checking at 40 minutes the first time you bake it.

Once the cake is done, allow it to cool in the bundt pan for 5 - 10 minutes and then invert the cake onto a baking rack to completely cool.

While Cake is Cooling, Make Icing: In a medium bowl, with an electric mixer, beat pistachio pudding and milk until combined, and then mix in whipped topping. Cover and place in the refrigerator to thicken while the cake completely cools.

Once the cake is completely cooled, frost with whipped pistachio frosting.

Top 4 pistachio bundt cake recipes from across the web

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Top Tags

Pistachio Coffee Cake

Pistachio Bundt Cake Recipe

Pistachio Bundt Cake from Scratch

Pistachio Pudding Cake

Top 4 pistachio bundt cake recipes from across the web

The most viewed pistachio bundt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pistachio Coffee Cake

Pistachio Bundt Cake Recipe

Pistachio Bundt Cake from Scratch

Pistachio Pudding Cake

The most viewed pistachio bundt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine