If you’re like me, you’ll love how this pistachio bundt cake turns out every single time. It’s light, fluffy, and packed with that irresistible nutty flavor that pistachios bring. Plus, the secret ingredient—pistachio pudding mix—adds a little something extra that keeps everyone guessing. This cake is perfect for when you want a dessert that looks fancy but doesn’t require hours in the kitchen.
Why You’ll Love Pistachio Bundt Cake
This cake is perfect for when you want a dessert that looks fancy but doesn’t require hours in the kitchen.
Quick prep: Just 20 minutes of mixing, and then the oven takes care of the rest.
Rich flavor: The combo of pistachios, hazelnuts, and pudding mix creates a flavor that’s nutty and delicious.
Minimal ingredients: You probably have most of these at home, except for the pistachio pudding mix (but you can easily grab that online).
Perfect for any occasion: This bundt cake looks beautiful and festive but is easy enough for a casual family dessert.
Ingredients & Substitutions
To make this pistachio bundt cake, you’ll need flour, butter, eggs, caster sugar, baking powder, pistachios, hazelnuts, pistachio instant pudding mix, and milk.
- Hazelnuts: If you’re out of hazelnuts, feel free to swap them for more pistachios or even almonds.
- Caster sugar: You can substitute caster sugar with granulated sugar if that’s what you have on hand.
- Pistachio pudding Mix: No pistachio pudding mix? You can still make the cake without it, but the pudding adds a soft texture and that signature pistachio flavor.
- Milk: Any milk works here—from whole milk to almond milk. For a richer cake, substitute half-and-half or even buttermilk for a more tender crumb.
How to make the best pistachio bundt cakes
Grease a 9-inch bundt pan with butter or margarine. Preheat your oven to 350 F.
In a large bowl, beat the caster sugar and 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, combine the baking powder and flour. Soak the pistachios and hazelnuts in water for 1 minute, then transfer them to the flour mixture, stirring to coat (leave out about 2 tablespoons of pistachios for garnish).
Gradually fold the flour mixture into the egg and butter batter, mixing gently until fully incorporated.
Pour the batter into the prepared bundt pan and bake for about 40 minutes.
Wait until cooled.
To prepare the glaze, mix the pistachio pudding mix with 1½ cups of milk in a small bowl until well combined; once set, spread the glaze over the cooled bundt cake and garnish with the reserved pistachios for a finishing touch.
Expert Tips
Prevent sinking nuts: Make sure you soak the pistachios and hazelnuts in water before folding them into the batter—this keeps them from sinking to the bottom of the cake.
Don’t overmix the batter: When folding in the flour, mix gently until everything’s just combined. Overmixing can make the cake dense instead of light and fluffy.
Check for doneness: Every oven is different, so around the 35-minute mark, poke the cake with a toothpick. If it comes out clean, you’re good to go.
Let it cool completely before glazing: This ensures the glaze sticks and doesn’t melt off.
Serving Suggestions
This pistachio bundt cake is great on its own, but if you’re looking to dress it up, try these ideas:
- Top with whipped cream and fresh berries for an extra pop of color.
- Serve with a scoop of pistachio or vanilla ice cream for a more indulgent dessert.
- Sprinkle a bit of powdered sugar over the top for a simple but elegant touch.
Pistachio Bundt Cake
Ingredients
Cake
- 1 cup caster sugar
- 3 large eggs
- 8 tablespoons unsalted butter (1 stick)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup pistachios
- ½ cup hazelnuts
Glaze
- 1 pack jello pistachio instant pudding
- 1½ cups whole milk
Instructions
- Preheat the oven to 350°F. Grease a 9-inch Bundt pan thoroughly with butter.
- In a large mixing bowl, beat the caster sugar and eggs with an electric mixer, adding the eggs one at a time. Add the softened butter and continue mixing until light and creamy, about 3 minutes.
- In a separate bowl, whisk together the all-purpose flour and baking powder.
- Soak the pistachios and hazelnuts in water for 1 minute, then drain well. Toss the nuts with the flour mixture to coat evenly, reserving about 2 tablespoons of pistachios for garnish.
- Gradually fold the flour mixture into the egg and butter mixture, mixing gently until fully incorporated.
- Pour the batter into the prepared Bundt pan and smooth the top evenly.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely, about 10 minutes more.
- To prepare the glaze, whisk the remaining pistachio pudding mix with 1½ cups whole milk in a small bowl until smooth and slightly thickened.
- Spread the glaze over the cooled Bundt cake and garnish with the reserved pistachios before serving.
Notes
- Ensure the cake is fully cooled before adding the glaze to prevent it from melting off the cake.
- Store leftover pistachio Bundt cake in an airtight container in the refrigerator for up to 4 days.
- Let refrigerated cake sit at room temperature for 15–20 minutes before serving for the best texture.
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