{Incredibly Easy} Pistachio Bundt Cake — in Just 6 Simple Steps

This easy pistachio bundt cake starts with an ordinary boxed cake mix which we “doctor” up transforming it into this gorgeous spring-themed, moist and tender pistachio pudding cake your whole family will love.

A pinnable pinterest image for pistachio bundt cake which shows a slice of the tender and moist cake being removed from the cake on a metal cake serving spatula.

Pistachio Cake Recipe

This pistachio pudding cake has been a family favorite for years. Preparing cake in a bundt pan is perfect when you are wanting something a little more special than a traditional cake. Given its green color, it’s absolutely perfect for St. Patrick’s Day, too and since it starts with a boxed cake mix, it couldn’t be easier! Let’s get started.

Pistachio Bundt cake in the heritage style deeply fluted bundt pan waiting to be turned out onto the wire rack.

Pistachio Cake Recipe

This pistachio pudding cake has been a family favorite for years. Preparing cake in a bundt pan is perfect when you are wanting something a little more special than a traditional cake. Given its green color, it’s absolutely perfect for St. Patrick’s Day, too and since it starts with a boxed cake mix, it couldn’t be easier! Let’s get started.

How to Doctor a Cake Mix

At its very basic definition, a cake mix is nothing more than the dry ingredients for a cake conveniently measured out for you. The cake makers have got this down to an exact science. They developed the cake mixes to be full-proof and use only a modicum of ingredients the home cook normally has had on hand.

To the pre-measured dry cake mix ingredients, you will then add some basic wet ingredients — eggs, oil, and water, to form the cake batter. Today, we are going to jazz that up and make this cake taste as if it came from the bakery.

First, although it’s a dry ingredient, we are going to add pistachio pudding mix to the dry ingredients. This will give the cake the pale green color and also keep the cake incredibly moist with the perfect, tenderness.

Next, instead of adding just the three eggs called for on the box, we will add 1 additional egg making it four eggs.  The extra egg gives the cake an extra richness.

Now, replace the water called for on the box with milk. I use whole milk but skim or 2% can be used. I have not tried this recipe yet with almond or coconut milk.

Finally, instead of oil, I use an equal amount of melted butter – because, well —- butter. Mmmm.

Each of the small changes we are making to the batter imparts great flavor into the finished Pistachio Bundt Cake.

A close-up image of a Pistachio Bundt cake decorated with royal icing and a sprinkling of crushed pistachios.

Doesn’t that look amazing? What’s really amazing is just how easy this cake is to make. I used my Nordic Ware Heritage Bundt pan [paid link] for this recipe.

I just love the deep grooves and the way it looks presented on the table. It really takes this pistachio bundt cake to another level.

Pistachio Bundt Cake ingredients:

See the printable recipe below for the full recipe and instructions.

  • 1 box yellow (or white) cake mix
  • 2 small boxes of instant pistachio pudding mix
  • 1 cup milk
  • 3/4 cup (1-1/2 sticks) butter, melted
  • 4 large eggs
  • Pistachios, shelled and chopped
  • optional: green food coloring for more pronounced color
  • optional: powdered sugar for royal icing or dusting
  • optional: additional chopped pistachios for garnishing the royal icing

Helpful tools:

How to Make Pistachio Bundt Cake

  1. Preheat the oven to 350° F.
  2. Grease a 10-inch bundt pan with vegetable shortening or non-stick cooking spray.
  3. In a large mixing bowl [paid link], combine cake mix, pudding, melted butter, milk, eggs, and nuts and blend for about 3 minutes being careful not to overwork the batter as overworking the batter will cause a more dense cake.
  4. Pour into prepared bundt pan and bake 40-45 minutes or until a toothpick inserted comes out clean.
  5. Let cake rest on the cooling rack [paid link] for about 10 minutes. Then, invert the cake onto the wire cooling rack [paid link] to finish cooling.
  6. Once the cake is cool, frost with royal icing and garnish with crushed pistachios.

Kitchen Tip: Preparing a Bundt Pan

For bundt pans with deep grooves such as the heritage bundt pan [paid link], using vegetable shortening works best for helping the cake release from the pan.

For a standard bundt pan [paid link], non-stick cooking spray or butter works fine.

A Pistachio Bundt cake which has been sliced to show the moist cake with tender crumb perfect for spring entertaining.

More cake mix recipe ideas

If you like butterscotch, you’ll love this Butter Rum Bundt cake! It tastes like the Life Savers candy. If you like butter rum candy, you should check it out.

If Pumpkin spice is your thing, try this Autumn Bundt cake which has all the warm autumn flavors you crave.

Looking for a great kids birthday cake with all the colors of the rainbow? Check out my Unicorn Rainbow cake. The girls loved this cake and it was super easy to prepare!

For an easy pink baby or bridal shower cake, check out this beautiful Pink Ombre Cake. This can easily be done with blue or any other color to fit your baby shower or gender reveal party needs! 

Pistachio Bundt Cake 3

Pistachio Bundt Cake

Ronda Eagle | Kitchen Dreaming
Adding pistachio pudding to an ordinary cake mix transforms the average boxed cake into something extraordinary your family and friends will absolutely rave about!
5 from 2 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 16 slices
Calories 285 kcal

Equipment

  • Heritage bundt pan (pattern shown in photos) or Standard Bundt Pan
  • 13" x 9" rectangle pan (as an alternative to the bundt pan)
  • cooling rack
  • Silicone Spatula
  • electric hand mixer
  • mixing bowls
  • Measuring Cups

Ingredients
  

Cake Batter:

  • 1 box of Yellow cake mix
  • 2 3.4 oz boxes instant pistachio pudding
  • 3/4 cup butter , melted
  • 1 cup milk
  • 4 eggs
  • 1/2 cup pistachios , shelled and roughly chopped
  • green food coloring optional – for more pronounced color (i did not add extra coloring).

Optional Garnish:

  • 2 cups royal icing
  • 1/8 cup crushed pistachios

Instructions
 

  • Preheat oven to 350° F.
  • Grease a 10-inch Heritage bundt pan with vegetable shortening [See Note 1] or non-stick cooking spray.
  • In a large mixing bowl, combine cake mix, puddings, melted butter, milk, eggs, and nuts for about 3 minutes careful not to overwork the batter as overworking the batter will cause a more dense cake.
  • Pour into prepared bundt pan and bake 40-45 minutes or until a toothpick inserted comes out clean.
    If using a 13" x 9" rectangular baking pan, cook for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cake rest on a cooling rack in the bundt pan for about 10 minutes. Then, invert the cake onto a serving plate to finish cooling.
    If using a 13" x 9" pan, allow the cake to cool on the wire rack until completely cool. I do not usually turn it out onto a cooling rack and instead serve from the pan.
  • Once the cake is cool, frost with your favorite frosting or royal icing and garnish with chopped pistachios.

Notes

  1. For bundt pans with deep grooves such as the heritage bundt pan, I find that using vegetable shortening works best for helping the cake release from the pan. For a standard bundt pan, non-stick cooking spray or butter works fine.
  2. Calculated calories include royal icing and chopped pistachio garnishes. 

Nutrition

Serving: 1sliceCalories: 285kcalCarbohydrates: 37gProtein: 6gFat: 13gSaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 101mgPotassium: 114mgFiber: 1gSugar: 16gVitamin A: 370IUVitamin C: 1mgVitamin D: 1µgVitamin E: 1mgVitamin K: 1µgCalcium: 35mgFolate: 18µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!

8 thoughts on “{Incredibly Easy} Pistachio Bundt Cake — in Just 6 Simple Steps”

  1. I have been meaning to tell you this for a couple of years now – but this cake is ah-may-zing! It’s so moist and tender and super delicious. I can see why your family raves about it. I bring this to all the potluck dinners (not so much in COVID) and it’s always gone. I’m not much of a baker but even I can make this in my 1970s bundt pan I got from my mum. Have an awesome day and keep sharing your amazing recipes!

    Reply
    • Thanks Jenny!
      I think you may be my one true super-fan. I appreciate all your kind words especially in this cyber world that can get pretty harsh at times. I always know as soon as I see your name that your comment will warm my heart for the rest of the day. Have a great day and I hope to see you back again soon! :)

      Reply
  2. This cake was awesome and I couldn’t believe how moist it was. I want some more – when will you bring more to work?

    Reply

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