Pistachio Bundt Cake
This pistachio bundt cake is soft, buttery, and full of nutty flavor from real pistachios and hazelnuts. The instant pudding mix adds a rich pistachio taste and keeps the crumb extra moist, while the creamy pudding glaze gives it a smooth, bakery-style finish. It’s a simple yet elegant dessert that looks stunning on any table.
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.
