Pistachio Bundt Cake

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.

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Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine American

Servings people

Calories 391 kcal

Equipment

1 9 inch bundt pan

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
½ 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

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