How to Make Pistachio Bundt Cake

Okay, let’s talk Pistachio Bundt Cake. If you’re anything like me, you probably love a dessert that feels fancy but is secretly super simple. This is that cake. It looks like you spent hours in the kitchen, but really, it’s just a clever mix of pantry staples with a little green magic.

Whether you’re baking for a brunch, a birthday, or just because you want something sweet with your afternoon coffee (guilty), this pistachio cake checks all the boxes: moist, nutty, fluffy, and finished with a creamy vanilla glaze. Basically, it’s a little green bundle of joy.

Why You’ll Love This Pistachio Bundt Cake

• It starts with cake mix. That means no fussing with measuring flour and sugar.
• The pudding makes it extra moist. No dry cake drama here!
• It’s got real pistachios. So it feels gourmet, even if you’re still in yoga pants and haven’t showered.
• It’s green. So it’s fun. And festive. And kind of fabulous.

Ingredients You’ll Need for the Pistachio Bundt Cake

For the Cake:

• Cooking spray or oil (for greasing)
• All-purpose flour (for dusting the pan)
• ¾ cup unsalted pistachios, toasted
• 1 (15.25 oz) box white cake mix
• 1 (3.4 oz) box instant pistachio pudding mix
• 1½ cups water
• 4 large eggs
• ¼ cup vegetable oil
• 2 drops green food coloring (add more if you’re feelin’ festive)
• ½ tsp pistachio extract (totally optional—but worth it for a flavor boost)

For the Glaze:

• 1 cup confectioners’ sugar
• ¼ cup heavy cream
• 1 tsp vanilla extract
• Chopped pistachios for garnish (optional, but so pretty)

Let’s Bake Pistachio Bundt Cake!

Step 1: Preheat & Prep
Set your oven to 350°F. Grease and flour a 10-inch Bundt or tube pan like your cake’s life depends on it (because it kind of does).

Step 2: Pistachio Butter Magic
Toss your toasted pistachios into a food processor and blend until they turn into a creamy, buttery paste. It’ll take about 7–10 minutes with some bowl scraping along the way.

Step 3: Mix the Dry Stuff
In a big mixing bowl, whisk together the cake mix and pudding mix. Make a little well in the center—kind of like a flour hot tub.

Step 4: Add the Wet Stuff
Into that well, add water, eggs, oil, your pistachio paste, green food coloring, and pistachio extract (if using). Whisk until everything’s fully combined and the batter is a dreamy green.

Step 5: Bake!
Pour the batter into your prepared pan and bake for 50–55 minutes. You’ll know it’s ready when the cake springs back or a toothpick comes out clean.

Step 6: Cool Down
Let the cake cool in the pan for 15 minutes, then flip it onto a wire rack and let it cool completely. This part takes patience, but it’s worth it.

Step 7: Glaze and Glam
Whisk together powdered sugar, heavy cream, and vanilla until smooth. Drizzle it over your cooled cake and sprinkle with chopped pistachios if you’re feeling fancy.

Sophie’s Tips for a Bundt That Wows

• Pan prep is everything. A good grease-and-flour job is the difference between cake glory and cake tragedy.
• Don’t skip the cooling time. If the cake’s too warm, the glaze will melt right off. We want drips, not slides.
• Add extra green food coloring if you’re making this for a holiday (hint: it’s adorable for St. Paddy’s or Easter).

This Cake’s Got a Story

I first made this Pistachio Bundt Cake on a whim for a book club night. I was short on time and a little nervous about trying something new, but it turned out to be the dessert that had everyone texting me for the recipe before the night ended. It’s been my not-so-secret weapon ever since.

FAQ

Can I substitute another nut for the pistachios?
Almonds work in a pinch, but you’ll miss that signature pistachio flavor. If you swap, try almond extract instead of pistachio extract.

How can I store leftovers?
Keep the cake covered at room temp for up to 3 days—or refrigerate it for up to a week. Bonus: it tastes even better the next day.

Do I have to use food coloring?
Nope! The cake will still taste amazing. The green just gives it that classic pistachio look.

You’ve got your recipe, your ingredients, and now a cake that’s about to impress every guest (even your picky cousin who “doesn’t eat dessert”… sure, Jan). This pistachio bundt cake isn’t just a sweet treat—it’s a reminder that baking doesn’t have to be complicated to be absolutely amazing.

So go ahead. Bake the cake. Slice a piece. And maybe keep the recipe “secret”… or don’t—I won’t tell. 💚

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