Pistachio Bundt Cake
Featuring a mild nutty flavor, this homemade Pistachio Bundt Cake is a tasty dessert recipe. Top with a simple glaze and chopped pistachios for a mouthwatering appearance!
Servings: 16 servings
Calories: 567kcal
Ingredients
For the Pistachio Cake
- 1½ cups unsalted butter room temperature
- 3 cups granulated sugar
- 7 large eggs
- ½ tsp salt
- 1 3.4-oz. package instant pistachio pudding mix
- 3¼ cups all-purpose flour
- 1¼ cups heavy whipping cream
- 2 tsp vanilla extract
- {optional} 3-4 drops green food coloring
- ¾ cup chopped unsalted pistachios
For the Glaze
- 1 cup confectioners' sugar
- 1½-2 Tbsp milk
- ½ tsp vanilla extract
- ½ cup chopped unsalted pistachios
Instructions
For the Pistachio Cake
- Preheat oven to 300°F.
- Using an electric mixer, cream butter and sugar together until light and fluffy (3-4 minutes on medium speed).
- Add eggs one at a time, mixing well after each addition.
- Add salt, instant pudding mix and half of the flour to the bowl; mix until well combined.
- Add heavy whipping cream; mix until well combined.
- Add remaining flour, vanilla extract and {optional} green food coloring; mix until well combined.
- Fold chopped pistachios into batter.
- Scrape sides and bottom of bowl to ensure batter is well combined.
- Grease and flour a 10-12 cup Bundt pan (or generously spray with nonstick cooking spray and then lightly dust with flour). Transfer batter into prepared pan.
- Bake for 60 minutes. Tent top of cake with foil and continue baking for 45-55 more minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 15 minutes before inverting onto a wire baking rack. Let cool completely before slicing.
For the Glaze
- Using a small bowl, whisk together the confectioner’s sugar, milk and vanilla extract.
- Drizzle glaze on top of cake and sprinkle chopped pistachios on top of glaze. (Tip: Let glaze set for ~60 minutes to harden before slicing.)
Notes
Variations: Feel free to add a ½-1 cup of mini chocolate chips into this batter. (If you add chocolate chips into the batter, I would garnish the top of the cake with extra chocolate chips, too.) Another idea would be to add ½ teaspoon of almond extract into the batter. Have fun...and enjoy!
Nutrition
Calories: 567kcal | Carbohydrates: 68g | Protein: 8g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 110mg | Potassium: 178mg | Fiber: 2g | Sugar: 46g | Vitamin A: 936IU | Vitamin C: 0.4mg | Calcium: 45mg | Iron: 2mg
