Pistachio Bundt Cake
This easy Pistachio Bundt Cake (aka Pistachio Pudding Cake) is made with just six ingredients, including yellow cake mix and pistachio pudding. Moist, fluffy, and foolproof—perfect for holidays, parties, or anytime you need a charming dessert.
Servings: 16 people
Cost: $15
Ingredients
Pistachio Cake Recipe
- 1 boxed cake yellow
- 1 box pistachio pudding instant, Jello brand works. 3.4 ounces.
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup club soda
- 1 tsp almond extract
Pistachio Pudding Frosting
- 1 box pistachio pudding 3.4 ounces
- 8 ounces heavy cream
- 8 ounces milk
- 1 tsp almond extract
Instructions
- Preheat the oven to 350 degrees.
- Add the dry ingredients into a bowl.
- Add the liquid ingredients and mix
- Grease a bundt pan or a cake pan with butter or cooking spray.
- Pour the batter in a bundt pan.
- Bake for 35 minutes in a preheated 350 degree oven.
- Let the cake cool before turning it over onto a cake platter.
Pistachio Pudding
- Add the ingredients into a mixer and mix on high until light and fluffy.
Video
Notes
5 Ways to Tell When a Cake is Done
- The cake pulls away at the sides of the pan.
- It smells fragrant.
- The top turns golden brown.
- The toothpick or knife test is when you stick a toothpick or knife in the cake. If there are still crumbs, it needs to be baked for longer.
- Press on the cake and see if it springs back.
Nutrition
Calories: 195kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 267mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg
