Pistachio Pudding Bundt Cake Recipe

Introduction

This Pistachio Pudding Bundt Cake is a moist, flavorful dessert that combines the nutty taste of pistachio with a tender yellow cake base. Finished with a sweet glaze, it’s perfect for gatherings or a special treat at home.

Ingredients

• 1 package yellow cake mix
• 1 (3.4 oz) box instant pistachio pudding mix
• 4 eggs
• 1/4 cup vegetable oil
• 2 tablespoons water
• 1 cup sour cream
• 1/2 teaspoon almond extract
• 2 cups powdered sugar
• 2 tablespoons butter, melted
• 2-3 tablespoons milk
• 3 tablespoons maraschino cherry juice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Thoroughly grease the bottom and sides of a Bundt pan to ensure easy release.
2. Step 2: In a large mixing bowl, combine the yellow cake mix and pistachio pudding mix. Add the eggs, vegetable oil, water, sour cream, and almond extract. Beat with a hand mixer for 2 to 3 minutes until the batter is smooth and well blended.
3. Step 3: Pour the batter evenly into the prepared Bundt pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
4. Step 4: Prepare the icing by whisking together the powdered sugar, melted butter, milk, and maraschino cherry juice until smooth. Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let the icing set before serving or covering.

Tips & Variations

• For extra pistachio flavor, sprinkle chopped pistachios on the glaze before it sets.
• You can substitute the almond extract with vanilla extract if preferred.
• If you like a thicker glaze, use less milk; for a thinner glaze, add a little more.
• Serve with whipped cream or fresh berries for a delightful presentation.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. If refrigerated, bring to room temperature before serving for best texture. The glaze may harden slightly when chilled but will soften at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pudding instead of instant?

Instant pudding mix helps the cake set properly and adds structure. Using homemade pudding might affect the cake’s texture, so it’s best to stick with instant mix for this recipe.

What if I don’t have a Bundt pan?

You can bake this cake in a greased 9×13-inch pan, but baking times may vary. Start checking for doneness after 30 minutes and adjust accordingly.

Pistachio Pudding Bundt Cake Recipe

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4.4 from 286 reviews

This Pistachio Pudding Bundt Cake is a moist and flavorful dessert combining the nutty taste of pistachio pudding with a classic yellow cake mix. Enhanced with sour cream and almond extract, it bakes to a tender crumb and is finished with a sweet powdered sugar glaze infused with maraschino cherry juice for a delicate fruity touch.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Cake
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 pkg. yellow cake mix (about 15.25 oz)
• 1 3.4 oz. box instant pistachio pudding mix
• 4 large eggs
• 1/4 cup vegetable oil
• 2 tbsp. water
• 1 cup sour cream
• 1/2 tsp. almond extract

Icing Ingredients

• 2 cups powdered sugar
• 2 tbsp. butter, melted
• 2–3 tbsp. milk
• 3 tbsp. maraschino cherry juice

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Thoroughly grease the bottom and sides of a Bundt pan to prevent sticking and ensure easy release of the cake after baking.
2. Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix and instant pistachio pudding mix. Add the eggs, vegetable oil, water, sour cream, and almond extract. Using a hand mixer, beat the mixture for 2 to 3 minutes until the batter is smooth and well combined.
3. Bake the Cake: Pour the batter evenly into the greased Bundt pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, cool the cake in the pan for 15 minutes.
4. Cool and Remove Cake: Carefully invert the Bundt pan onto a wire rack to remove the cake. Allow the cake to cool completely on the rack to ensure the glaze will set properly.
5. Prepare Icing and Glaze Cake: In a bowl, whisk together the powdered sugar, melted butter, milk, and maraschino cherry juice until smooth and pourable. Drizzle the icing over the top of the cooled cake, allowing it to drip down the sides. Let the icing dry before covering or serving.

Notes

• Ensure the Bundt pan is well-greased to prevent the cake from sticking.
• Use room temperature eggs and sour cream for better mixing and a tender crumb.
• The maraschino cherry juice adds a lovely color and subtle flavor to the glaze; you can adjust its quantity to your taste.
• Allow the cake to cool completely before glazing to avoid melting the icing.
• This cake can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.

Keywords: Pistachio cake, Bundt cake, Pistachio pudding cake, Dessert, Glazed cake