5 Easy Tips for Making the Perfect Pistachio Bundt Cake
Looking for a cake with rich flavor? This pistachio bundt cake is moist, nutty, and topped with a delightful glaze—perfect for any occasion!
Equipment
- Bundt pan (10-12 cup capacity)
- Electric mixer
- Mixing bowls
- Rubber spatula
- Wire rack
- Toothpick (for doneness test)
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 package 3.4 oz instant pistachio pudding mix
- 1 tbsp baking powder
- 1 cup granulated sugar
- 1 cup chopped pistachios
Wet Ingredients:
- 3 large eggs
- ½ cup vegetable oil
- 1 cup whole milk
- 2 tsp vanilla extract
Flavor Enhancers:
- ½ cup sour cream
- 1 tbsp orange zest
- 1 tsp almond extract
Instructions
Preheat & Prep:
- Preheat oven to 350°F (175°C). Grease the bundt pan with butter or baking spray, then dust with flour. Tap out any excess.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, pistachio pudding mix, baking powder, sugar, and chopped pistachios.
Combine Wet Ingredients:
- In another bowl, whisk eggs, oil, milk, vanilla extract, sour cream, orange zest, and almond extract until smooth.
Create Batter:
- Gradually add wet ingredients to the dry mixture. Beat on low for 30 seconds, then on medium for 2 minutes until smooth.
Bake:
- Pour batter into the prepared bundt pan, spreading evenly. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
Cool:
- Let the cake cool in the pan for 20 minutes. Then flip onto a wire rack to cool completely.
Optional Glaze:
- Top with a simple glaze made from powdered sugar and milk, or pistachio cream cheese frosting.