Pistachio Nut Bundt Cake
Indulge in the irresistible charm of a Pistachio Nut Bundt Cake, a moist and flavorful dessert perfect for any occasion. This cake combines the delightful nuttiness of chopped pistachios with the creamy richness of instant pistachio pudding mix, creating a tender crumb and vibrant green hue that will catch everyone's eye. Baked to perfection in a bundt pan, this show-stopping treat is draped in a glossy vanilla glaze, adding a touch of elegance and sweetness to every bite. With its simple yet satisfying preparation and a balance of textures, this pistachio cake is a crowd-pleaser that pairs beautifully with coffee or tea. Ideal for celebrations or a cozy afternoon treat, this recipe is sure to become a favorite in your dessert repertoire! Keywords: Pistachio Nut Bundt Cake, pistachio dessert, bundt cake recipe, pistachio pudding cake, easy pistachio cake.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 cup Unsalted butter
- 4 Large eggs
- 1 cup Milk
- 2 teaspoons Vanilla extract
- 1 box Pistachio pudding mix (instant)
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Chopped pistachios
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Milk (for glaze)
- 0.5 teaspoons Vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to ensure the cake doesn’t stick.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, to the butter mixture, beating well after each addition.
Mix in the vanilla extract and pistachio pudding mix until well incorporated.
Alternate adding the dry ingredients and milk to the batter, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the chopped pistachios gently to evenly distribute them throughout the batter.
Pour the batter into the prepared bundt pan, using a spatula to smooth the top.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Once the cake is completely cooled, drizzle the glaze evenly over the top. Allow it to set for 10-15 minutes before serving.
Slice and enjoy the delicious pistachio nut bundt cake with your favorite beverage!
Nutrition Facts
Calories |
5102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.5 g | 234% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1016 mg | 338% | |
| Sodium | 3545 mg | 154% | |
| Total Carbohydrate | 804.9 g | 293% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 517.5 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 656 mg | 50% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2340 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
