Pistachio Pudding Bundt Cake
A delightful and nostalgic dessert featuring the subtle flavor of pistachio and a moist texture from pudding mix, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box pistachio cake mix
- 1 box instant pistachio pudding mix
- 4 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your bundt pan.
- Mix the pistachio cake mix and instant pistachio pudding mix in a bowl.
- Add the eggs, water, vegetable oil, and vanilla extract, and mix until smooth.
- Pour the batter into the bundt pan and tap gently to release air bubbles.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool the cake for 10 minutes in the pan, then invert onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
For a richer flavor, replace water with buttermilk; consider adding chocolate drizzle or lemon zest for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 12g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pistachio cake, bundt cake, dessert recipe, easy cake, nostalgic baking