Pistachio Bundt Cake

This pistachio bundt cake is soft, flavorful, and topped with a pretty green frosting that comes together with one simple shortcut — pistachio instant pudding mix.

The pudding not only adds a light pistachio flavor, it also makes the frosting super simple to make and gives the frosting a smooth texture and pretty green pop of color.

The cake itself is easy to make and always turns out beautifully—moist, tender, and perfect for slicing.

It’s a great option for spring get-togethers, holidays, or anytime you want a dessert that feels a bit more unique but still simple to pull off.

Let’s bake!

Ingredients

Steps to make Pistachio Bundt Cake

1. Preheat oven to 350 F. Grease 9-inch bundt pan.

2. Using a mixer, beat the sugar with eggs, adding one egg at a time. Add the butter and whip for about 3 minutes until light and creamy.

3. In a separate bowl, mix together baking powder and flour

4. Soak pistachios and hazelnuts in water for one minute. Remove from water, set aside 2 tablespoons for garnish and stir the remaining nuts into flour. This prevents them from sinking to bottom of the cake

5. Fold the flour into the batter slowly and mix until incorporated.

6. Pour the batter into the bundt pan and bake for about 40 minutes, until a toothpick comes out clean. Let cool.

Prepare the glaze

7. In a small bowl, mix pistachio instant pudding with 1 ½ cup of milk. Allow to set.

8. Frost onto top of a bundt cake and garnish with remaining pistachios.