Pistachio Bundt Cake: Soft, Buttery, and a Beautifully Moist Classic
This pistachio bundt cake is soft, buttery, and infused with the warm, nutty flavor of real pistachios, plus a hint of sweetness from pistachio instant pudding that keeps the crumb incredibly moist. Topped with a creamy pistachio glaze and garnished with extra chopped nuts, it’s the kind of cake that looks elegant but takes surprisingly little effort to make. Perfect for tea time, brunch tables, birthdays, holidays, or simply treating yourself to something a little special.
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I’ve always loved baking bundt cakes because they manage to look effortlessly impressive every time. This pistachio bundt cake quickly became one of my favorites. The color alone feels special, and the combination of pistachios, hazelnuts, and pudding mix creates a texture that’s unbelievably moist with just the right amount of crunch.
It’s one of those cakes that instantly makes the kitchen smell inviting and feels like it belongs at both casual brunches and holiday gatherings. Simple, beautiful, and just indulgent enough to make any day feel like an occasion.
Why You Will Love This Recipe
- Extra moist and tender thanks to the instant pudding mix
- Beautiful nutty flavor without being overly sweet
- Simple ingredients + easy preparation
- Bundt shape makes it naturally elegant, no decorating skills required
- Perfect for gatherings, gifting, or casual coffee moments
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How To Make Pistachio Bundt Cake
Step 1: Beat the sugar with eggs, adding one egg at a time. Add the butter and, using an electric mixer, whip for about 3 minutes until light and creamy.
Step 2: In a separate bowl, mix baking powder with flour and soaked nuts. Gradually fold the dry ingredients into the egg mixture. Stir in the milk and pistachio instant pudding mix until smooth.
Step 3: Pour the batter into the prepared bundt pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Let the cake cool completely before glazing.
Step 5: To make the glaze, whisk the pistachio pudding mix with milk in a small bowl until thickened and smooth. Once set, spread the glaze evenly over the cooled bundt cake. Garnish with the reserved pistachios before serving.
Expert Tips
- Use room-temperature ingredients so that they blend more smoothly, creating a lighter crumb.
- A quick soak keeps the pistachios and hazelnuts from sinking to the bottom of the batter.
- Once the flour is added, mix just until combined to maintain a soft texture.
- Bundt pans vary, so start testing around the 35-minute mark with a toothpick.
- Cool completely before glazing. The pudding glaze sets best on a cooled cake and won’t slide off the surface.
Make It Your Own
- Add a citrus touch: Add a little lemon or orange zest for a bright contrast to the nutty flavor.
- Swap the nuts: Try almonds or walnuts for a milder crunch or to switch things up.
- Turn it into cupcakes: Use the same batter to make individual pistachio cupcakes. Just reduce the bake time to about 20 minutes.
- Add a drizzle: For extra indulgence, top the cake with white chocolate or cream cheese glaze.
- Go festive: Sprinkle edible gold flakes and rose petals for a celebration-ready look.
Pistachio Bundt Cake Recipe FAQs
You can substitute it with vanilla instant pudding mix and add ½ teaspoon of pistachio extract. The texture will still be moist and soft.
Yes. You can omit the hazelnuts entirely or replace them with more pistachios, almonds, or even shredded coconut for a different twist.
If the glaze turns out thin, chill it in the refrigerator for about 5 to 8 minutes. The pistachio pudding will naturally thicken as it sets, making it easier to spread over the cake.
Keep the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. Bring it to room temperature before serving for the best flavor.
More Sweet Treats To Try Next
- Carrot cake muffins deliver the cozy spice and sweetness of traditional carrot cake in perfectly portable form. Each muffin bakes up tender, moist, and full of warm cinnamon flavor that feels right for any season.
- Waffle pops turn everyday waffles into fun handheld treats that look straight out of a bakery case. Each golden waffle pop is dipped in chocolate and decorated with a sweet glaze for the ultimate brunch or dessert favorite.
- These homemade banana pudding cookies are soft, chewy, and full of rich banana flavor. Instant pudding mix gives them that signature melt-in-your-mouth texture that makes every bite taste like classic banana pudding fresh from the fridge.
- This lemon loaf cake has everything you want in a bakery-style treat: soft, buttery texture, a bright lemon flavor that pops, and a smooth tangy glaze that drips perfectly down the sides. It’s the kind of loaf you’ll want to bake again and again for brunch, gifting, or just because you’re in the mood for something fresh and citrusy.
If you made this pistachio bundt cake, I’d love to hear how it turned out! Leave a rating and comment below to share your thoughts. Your feedback helps more readers find and enjoy this recipe too.
Pistachio Bundt Cake
Equipment
- 9-inch bundt pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- Spatula
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 stick unsalted butter softened
- 1 cup caster sugar
- 3 large large eggs
- 1 cup milk
- 1 cup pistachios
- ½ cup hazelnuts
- 1 package pistachio instant pudding mix Jell-O brand or similar
For the glaze:
- 1 package pistachio instant pudding mix
- 1½ cups milk
- Reserved pistachios for garnish
Instructions
- Preheat the oven to 350℉ and grease a 9-inch bundt pan with butter.
- In a large mixing bowl, beat the sugar and eggs together, adding one egg at a time. Add the softened butter and beat with an electric mixer for about 3 minutes until the mixture is light and creamy.
- In a separate bowl, combine the flour and baking powder. Soak the pistachios and hazelnuts in water for 1 minute, then drain and stir them into the flour mixture (reserve about 2 tablespoons of pistachios for garnish). This helps prevent the nuts from sinking to the bottom of the cake.
- Gradually fold the dry ingredients into the egg mixture, mixing just until combined. Stir in the milk and pistachio instant pudding mix until smooth and evenly blended.
- Pour the batter into the prepared bundt pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before glazing.
- To make the glaze, whisk the pistachio pudding mix with milk in a small bowl until thickened and smooth. Once set, spread the glaze evenly over the cooled bundt cake. Garnish with the reserved pistachios before serving.
Notes
- Soaking the nuts briefly before folding them into the flour helps keep them evenly distributed throughout the cake.
- For extra flavor, toast the pistachios and hazelnuts lightly before using.
- You can substitute the hazelnuts with almonds or omit them for a pure pistachio flavor.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days.
