This homemade pistachio bundt cake is a delicious dessert for any time of the year. It’s topped with a flavorful pistachio instant pudding frosting that brings even more flavor to the cake.
Easy Pistachio Bundt Cake
Bundt cakes like this pistachio cake make the perfect dessert for parties and gatherings. You can enjoy this pistachio cake during the holidays, special occasions, or just because!
Why you’ll love this Pistachio Pudding Cake
- It’s a moist cake that’s perfect for any occasion.
- The added pistachios give the cake a bit of a flavorful crunch.
- Since the frosting is made with a pudding mix, it gives you a creamy flavorful topping for the cake.
- Pistachio cake is easy to make!
Ingredients
- Homemade Cake Mix: flour, butter, eggs, sugar, baking powder.
- Pistachios
- Hazelnuts
- Pistachio Instant Pudding
- Milk
How To Make Pistachio Cake
Preheat your oven to 350 F. Grease a 9-inch bundt pan with butter or margarine.
In a small bowl, add water and place the hazelnuts and pistachios and let them soak for about 2 minutes.
In a medium sized bowl beat the sugar, eggs, and butter together for about 3 minutes. You want the mixture to be light and creamy.
Fold in the flour, baking powder, pistachios, and hazelnuts to the egg mixture. Leave about 2 tablespoons of pistachios out for garnish.
Pour the batter into a bundt cake pan and bake for about 40 minutes. Remove from the oven. Remove the cake from the pan by tipping it over and placing it on a wire rack to cool.
To make the pistachio pudding frosting:
Mix the pistachio instant pudding with the milk and let it set. After the pistachio pudding has set, spread it on top of the bundt cake evenly.
Top with remaining pistachios for garnish.
Tips & Notes
- Make sure to soak the hazelnuts and pistachios before adding them to the cake mix. This will help ensure that they don’t sink to the bottom of the cake.
Substitutions, Shortcuts & Variations
- Instead of making the cake, you can use a boxed cake mix. A vanilla or pistachio flavored cake mix would be a great option.
Storage
Store the cake covered at room temperature for up to 3 days.
Since the frosting is made with pudding mix, I don’t recommend freezing.
More Easy Desserts
Pistachio Bundt Cake
Equipment
Ingredients
- 2 cups All Purpose flour
- 8 tablespoons butter
- 3 eggs
- superfine sugar sometimes called baker's sugar or castor sugar
- 1 tablespoon baking powder
- 1 cup pistachios
- 1/2 cup hazelnuts
- 1 box pistachio instant pudding
- 1 cup milk
Instructions
- Preheat your oven to 350 F. Grease a 9-inch bundt pan with butter or margarine.
- In a small bowl, add water and place the hazelnuts and pistachios and let them soak for about 2 minutes.
- In a medium sized bowl beat the sugar, eggs, and butter together for about 3 minutes. You want the mixture to be light and creamy.
- Fold in the flour, baking powder, pistachios, and hazelnuts to the egg mixture. Leave about 2 tablespoons of pistachios out for garnish.
- Pour the batter into a bundt cake pan and bake for about 40 minutes. Remove from the oven. Remove the cake from the pan by tipping it over and placing it on a wire rack to cool.
To make the pistachio pudding frosting:
- Mix the pistachio instant pudding with the milk and let it set. After the pistachio pudding has set, spread it on top of the bundt cake evenly.
- Top with remaining pistachios for garnish.
Notes
- Make sure to soak the hazelnuts and pistachios before adding them to the cake mix. This will help ensure that they don’t sink to the bottom of the cake.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. For best results, calculate these on your own.
