Name: Pistachio Bundt Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 Servings
Cuisine: American
Ingredients: 2 cups All Purpose Flour; 0.5 cups Butter; 3 Eggs; 1 cup Sugar; 1 tbsp Baking Powder; 1 cup Pistachios; 0.5 cups Hazelnuts; 1 package Jello Pistachio Instant Pudding; 1 cup Milk

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Pistachio Bundt Cake

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Grease a 9 inch Bundt pan and set aside.

Preheat the oven to 350℉.

Beat the sugar with the eggs, adding one egg at a time.

Add the butter. Mix with an electric mixer and whip for about 3 minutes until light and creamy.

In a separate bowl, mix the baking powder with flour.

Soak the pistachios and hazelnuts in water and leave them for a minute. Transfer them into the flour mixture and stir them in. This will prevent them from sinking to the bottom of the cake. Leave out about 2 tablespoons of pistachios for garnish.

Fold the flour mixture into the butter mixture slowly until fully incorporated.

Pour the batter into the Bundt pan and bake for about 40 minutes.

Let the cake cool completely before adding the glaze.

Remove cake from the pan.

For the glaze, mix Pistachio instant pudding mix with 1½ cups of milk.

Once it is set, spread it on the top of the Bundt cake and garnish with the remaining pistachios.

Nutrition

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Tips & Tricks (5)

Toast Your Nuts First 🥜
Lightly toast the pistachios and hazelnuts in a 350°F oven for 5-7 minutes before chopping and adding to the batter to intensify their nutty flavor and eliminate any moisture that could affect the cake's texture.
Room Temperature Ingredients 🌡️
Bring eggs, butter, and milk to room temperature before mixing to ensure smooth batter emulsification and even distribution of the pistachio pudding powder throughout the cake.
Prepare Your Bundt Pan Properly 🍰
Generously butter and flour your Bundt pan, paying special attention to the intricate center tube and decorative grooves, then tap out excess flour to prevent sticking and ensure your beautiful cake releases perfectly intact.
Don't Overmix After Pudding Addition 🥄
Fold in the pistachio instant pudding gently by hand after combining wet ingredients to avoid overdeveloping gluten, which would result in a dense, tough crumb rather than the light, tender texture you're aiming for.
Cool Before Inverting 🧊
Let the cake cool in the pan for exactly 15-20 minutes before inverting onto a wire rack—too soon and it collapses, too long and it sticks; this timing allows structural set while the cake is still warm enough to release cleanly.