Pistachio Bundt Cake
This Pistachio Bundt Cake has become a little family favorite in our house, especially when I want something that feels fancy but doesn’t make me cry into a sink full of dishes. It’s moist, sweet, a little crunchy from the nuts, and full of cozy, comforting flavors.
This Pistachio Bundt Cake is an absolute showstopper for a St. Patrick’s Day party, it’s green, it’s gorgeous, and it’s got just the right amount of fun. Hosting a green-themed celebration? This cake fits right in with its soft pistachio color and nutty charm. And if you’re planning an afternoon tea, oh my goodness, slice this beauty up, pour a warm cuppa, and you’ve got yourself a cozy little moment that feels extra special. It’s festive, it’s flavorful, and it brings that perfect touch of homemade sweetness to any party.
The Easiest Pistachio Bundt Cake Ever
Prep time: Just 20 minutes | Bake time: 40 minutes | Total time: 1 hour | Serves: 8-ish people
Here’s What You’ll Need
Directions:
1. Start with the basics.
Grease your 9-inch bundt pan with butter or margarine like it’s your job. Preheat that oven to 350°F.
2. Whip it good.
In a mixing bowl, beat the sugar with eggs, one at a time (yes, it matters, I’ve tried to cheat and it got weird). Add the butter and whip it all together using an electric mixer for about 3 minutes until it’s light, fluffy, and smells like heaven.
3. Nut prep.
In another bowl, mix your flour and baking powder. Then give those pistachios and hazelnuts a quick soak in water, just for a minute. Drain them, toss them into the flour mixture (leave out about 2 tablespoons of pistachios for that final flourish), and stir. This helps keep them from all sinking to the bottom like sunken treasure.
4. Mix and pour.
Gently fold the flour/nut mix into your wet ingredients. Don’t rush it, be slow and careful. Once it’s all mixed in, pour the batter into your prepared bundt pan.
5. Bake away.
Slide it into the oven and bake for around 40 minutes. Your house is going to smell amazing, so good luck keeping curious little noses out of the kitchen.
6. Cool down.
Once it’s baked, let it cool completely before doing anything else. I know, the wait is torture. But it’s worth it.
Now for the best part, the glaze!
In a small bowl, whisk your pistachio pudding mix with 1½ cups of milk until it sets up nice and creamy and like soft frosting. Then spoon (or slather, I won’t judge) it over your cooled cake and sprinkle the rest of the pistachios on top for that “I totally know what I’m doing” look.
Serving Tips:
- Looks adorable on a cake stand
- Perfect with a cup of tea or coffee
- Also fabulous with vanilla ice cream if you’re feeling extra
This pistachio bundt cake is one of those sneaky little recipes that’s easy and quick to whip up and tastes amazing.
Pistachio Bundt Cake
Ingredients
- 2 cups all-purpose flour
- 1 stick butter 8 tbsp – room temp is best!
- 3 eggs
- 1 cup caster sugar
- 1 tbsp baking powder
- 1 cup pistachios save 2 tbsp for that fancy sprinkle on top
- ½ cup hazelnuts
- 1 pack Jell-O pistachio instant pudding
- 1 cup milk
Instructions
- Grease your 9-inch bundt pan with butter or margarine. Preheat that oven to 350°F.
- In a mixing bowl, beat the sugar with eggs, one at a time. Add the butter and whip it all together using an electric mixer for about 3 minutes until it’s light and fluffy.
- In another bowl, mix your flour and baking powder. Then give those pistachios and hazelnuts a quick soak in water, just for a minute. Drain them, toss them into the flour mixture (leave out about 2 tablespoons of pistachios for that final flourish), and stir. This helps keep them from all sinking to the bottom like sunken treasure.
- Gently fold the flour/nut mix into your wet ingredients. Don’t rush it, be slow and careful. Once it’s all mixed in, pour the batter into your prepared bundt pan.
- Slide it into the oven and bake for around 40 minutes.
- Once it’s baked, let it cool completely before doing anything else.
- In a small bowl, whisk your pistachio pudding mix with 1½ cups of milk until it sets up nice and creamy and like soft frosting. Then spoon (or slather) it over your cooled cake and sprinkle the rest of the pistachios on top.
