Pistachio Bundt Cake

  • Author: Ronda Eagle | Kitchen Dreaming
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 16 slices 1x


This quick and easy Pistachio Bundt Cake recipe can be whipped up on the fly especially for unexpected guests; we particularly enjoy this around St. Patrick’s Day.



Cake Batter:

  • 1 box of Yellow cake mix
  • 2 small (3.4 oz) boxes of instant pistachio pudding
  • 3/4 cup butter, melted
  • 1 cup milk
  • 4 eggs
  • 1/2 cup pistachios, shelled and roughly chopped


  • Royal icing
  • crushed pistachios


  1. Preheat oven to 350° F
  2. Grease a 10-inch Heritage bundt pan (affiliate link) with vegetable shortening [See Note 1] or non-stick cooking spray.
  3. In mixing bowl, combine cake mix, puddings, melted butter, milk, eggs and nuts about 3 minutes careful not to over work the batter as over working the batter will cause a more dense cake.
  4. Pour into prepared pan and bake 40-45 minutes or until a toothpick inserted comes out clean.
  5. Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate to finish cooling.
  6. Once the cake is cool, frost with your favorite frosting or royal icing.


  1. For bundt pans with deep grooves such as the heritage bundt pan (affiliate link), I find that using vegetable shortening works best for helping the cake release from the pan. For a standard bundt pan (affiliate link), non-stick cooking spray or butter works fine.
  • Category: Dessert
  • Method: oven
  • Cuisine: American

Keywords: pistachio, cake mix, cake, st. Patrick's Day