If you’re a fan of pistachios and moist, buttery cakes, this Pistachio Bundt Cake is going to steal your heart. Featuring a tender crumb, crunchy pistachio and hazelnut pieces, and a luscious pistachio glaze made with instant pudding mix, this cake is a must-try for any occasion. Whether it’s a family gathering, holiday dinner, or just an indulgent treat for yourself, this cake comes together with simple ingredients and minimal effort. Plus, the vibrant green hue from the pistachio glaze adds a touch of whimsy to your dessert table.
Why You’ll Love This Recipe
- Bursting with Pistachio Flavor: From the nuts in the batter to the creamy glaze, every bite is rich in nutty goodness.
- Easy and Foolproof: With pantry staples and a boxed pudding mix for the glaze, you don’t need to be a professional baker to make this dessert shine.
- Perfect for Any Occasion: This cake’s moist texture, colorful glaze, and nutty crunch make it equally suited for a casual brunch or an elegant dinner party.
Ingredients You’ll Need
- 2 cups all-purpose flour: Provides the structure for the cake.
- 1 stick (8 tbsp) butter: Adds richness and a tender crumb.
- 3 eggs: Acts as the binding agent.
- 1 cup caster sugar: Sweetens the cake perfectly.
- 1 tbsp baking powder: Helps the cake rise evenly.
- 1 cup pistachios: Soaked to prevent sinking; reserve 2 tbsp for garnish.
- ½ cup hazelnuts: Adds an extra layer of nutty flavor.
- 1 pack pistachio instant pudding mix: Used in the glaze for flavor and a silky texture.
- 1 cup milk: Ensures a moist batter and creamy glaze.
Step-by-Step Instructions
Step 1: Prep the Pan and Ingredients
Grease a 9-inch bundt pan with butter or margarine and preheat your oven to 350°F. Soak pistachios and hazelnuts in water for about a minute, then drain.
Step 2: Mix the Batter
In a large bowl, beat the sugar and eggs, adding one egg at a time. Add the butter and mix for 3 minutes until light and creamy. Separately, mix the baking powder with flour and toss the nuts in the flour to coat them. This step keeps the nuts evenly distributed in the batter. Gradually fold the flour mixture into the wet ingredients until fully combined.
Step 3: Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before glazing.
Step 4: Prepare the Glaze
Whisk the pistachio instant pudding mix with 1½ cups of milk in a small bowl until it thickens. Pour the glaze over the cooled bundt cake and sprinkle the reserved pistachios on top for garnish.
Tips for the Perfect Pistachio Bundt Cake
- Prevent Sinking Nuts: Tossing pistachios and hazelnuts in flour keeps them evenly suspended in the batter.
- Customize Your Cake: Swap hazelnuts for almonds, or add a hint of vanilla extract to the batter for extra flavor.
- Storage and Freshness: Store the cake in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
Why This Pistachio Bundt Cake is a Must-Try
This Pistachio Bundt Cake is a delightful blend of nutty richness, buttery softness, and creamy decadence. Its vibrant glaze makes it as eye-catching as it is delicious, while the simple preparation ensures anyone can make it. Whether you’re entertaining guests or treating yourself, this cake will leave everyone asking for the recipe.
Pistachio Bundt Cake
Ingredients
Method
- Grease 9-inch bundt pan with butter or margarine. Preheat your oven to 350 F.
- Beat the sugar with eggs, adding one egg at a time. Add the butter and using an electric mixer whip for about 3 minutes until light and creamy.
- In a separate bowl mix baking powder with flour, soak pistachio and hazelnuts in water leave it for a minute then transfer them into flour and stir them in (leave out about 2 tbsp pistachios for garnish) It will prevent them from dropping into bottom of a cake.
- Fold the flour into the batter slowly and mix until fully incorporated,
- Pour the batter into the bunt cake and bake for about 40 minutes.
- Wait until cooled.
- In a small bowl mix jello pistachio instant whish with 1 ½ cup of milk. Once is set transfer it onto top of a bundt cake and garnish with remaining pistachios.
Lila Ashford is the creator of Tofu Moo Recipes, where she shares her love for indulgent desserts, refreshing drinks, and irresistible snacks. With a passion for simple pleasures and a flair for cozy elegance, Lila hopes to inspire moments of joy in every bite. Follow her for more delightful creations!