Pistachio Bundt Cake
There’s something about a bundt cake that just feels cozy.
Maybe it’s the beautiful ring shape, or maybe it’s how easy it is to slice and share with friends and family.
This Pistachio Bundt Cake has quickly become a favorite in my home because it requires no fancy ingredients, just pantry staples!.
If you love pistachio recipes or are looking for a fun way to use your bundt pan, this one is a must-try!
It’s perfect for holidays ( Mother’s Day, Easter, Christmas), birthdays, brunches, or when you just want a sweet treat to brighten your day.
Ingredients
- 2 cups all-purpose flour
- 1 stick (8 tbsp) butter
- 3 eggs
- 1 cup sugar
- 1 tbsp baking powder
- 1 cup pistachios
- ½ cup hazelnuts
- 1 pack pistachio instant pudding mix
- 1 ½ cup milk
How to Make Pistachio Bundt Cake
- Grease a 9-inch bundt pan with butter.
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the sugar and eggs, adding one egg at a time.
- Add the butter and mix with an electric mixer until light and creamy (about 3 minutes).
- In a separate bowl, mix flour and baking powder.
- Soak the pistachios and hazelnuts in water for a minute and drain them (This keeps them from sinking to the bottom). Leave out about 2 tbsp pistachios for garnish.
- Slowly fold the flour mixture and nuts into the batter and mix until just combined.
- Pour the batter into the prepared bundt pan and bake for 40 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before adding the glaze.
Pistachio Pudding Glaze
- Mix pistachio pudding mix with 1 ½ cups of milk in a small bowl.
- Let it set, then spread over the cooled cake.
- Sprinkle with the reserved pistachios for extra crunch. Then slice, serve, and enjoy!
Tips for the Best Pistachio Bundt Cake
- Soak the nuts to keep them from sinking in the cake.
- Don’t overmix to keep the cake tender.
- Cool completely before adding the glaze to prevent melting.
- Use a good bundt pan for the best shape and easy release.
- Serve with coffee or tea for a perfect afternoon treat.
- Add a dollop of whipped cream or ice cream for extra indulgence.
Storage & Freezing Tips
How to Store
- Keep the cake in an airtight container at room temperature for 2-3 days.
- Store in the fridge for up to 5 days.
How to Freeze
- Wrap slices in plastic wrap and store in an airtight container for up to 3 months.
- Thaw at room temperature before serving.
This Pistachio Bundt Cake is easy, nutty, and full of flavor.
You can bake it a day in advance and store it covered for any party you host. Just add the glaze before serving.
Try it out and let me know what you think!
Pistachio Bundt Cake
Ingredients
- 2 cups all-purpose flour
- 1 stick (8 tbsp) butter
- 3 eggs
- 1 cup sugar
- 1 tbsp baking powder
- 1 cup pistachios
- ½ cup hazelnuts
- 1 pack pistachio instant pudding mix
- 1 ½ cup milk
Instructions
How to Make Pistachio Bundt Cake
- Grease a 9-inch bundt pan with butter.
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the sugar and eggs, adding one egg at a time.
- Add the butter and mix with an electric mixer until light and creamy (about 3 minutes).
- In a separate bowl, mix flour and baking powder.
- Soak the pistachios and hazelnuts in water for a minute and drain them (This keeps them from sinking to the bottom). Leave out about 2 tbsp pistachios for garnish.
- Slowly fold the flour mixture and nuts into the batter and mix until just combined.
- Pour the batter into the prepared bundt pan and bake for 40 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before adding the glaze.
Pistachio Pudding Glaze
- Mix pistachio pudding mix with 1 ½ cups of milk in a small bowl.
- Let it set, then spread over the cooled cake.
- Sprinkle with the reserved pistachios for extra crunch. Then slice, serve, and enjoy!
More Fun Desserts To Try
- Strawberry Cheesecake
- Easy Cake Pops
- Cherry Dump Cake
