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Pistachio Cake

This pistachio cake is as easy as it is tasty. A delightful green Bundt cake made by enhancing a cake mix and pudding with homemade pistachio butter. It's topped with a sweet and creamy glaze for a delicious dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner, Snack
Cuisine Mediterranean
Servings 14 people
Calories 4511.6 kcal

Equipment

  • 1 Bundt or Tube Pan 10-inch
  • 1 Food Processor
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Wire Cooling Rack

Ingredients
  

Main

  • cooking spray or oil for greasing
  • all purpose flour for dusting pan
  • 3/4 cup unsalted pistachios toasted
  • 1 15.25 ounce package white cake mix
  • 1 3.4 ounce package instant pistachio pudding mix
  • 1 ½ cups water
  • 4 large eggs
  • 1/4 cup vegetable oil
  • 2 drops green food coloring or more as needed
  • 1/2 teaspoon pistachio extract Optional
  • 1 cup confectioners sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • chopped pistachios for garnish Optional

Instructions
 

  • Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan. Allrecipes/Abbey Littlejohn
  • Process pistachios in a food processor until nuts become smooth and creamy, 7 to 10 minutes, stopping to scrape down sides of bowl as needed. Set aside. Allrecipes/Abbey Littlejohn
  • Whisk cake mix and pudding mix together in a large bowl, create a well in the center. Allrecipes/Abbey Littlejohn
  • Add water, eggs, oil, processed pistachios, green food coloring, and pistachio extract into center of well. Whisk together until fully combined. Allrecipes/Abbey Littlejohn
  • Pour batter into prepared pan. Allrecipes/Abbey Littlejohn
  • Bake in the preheated oven until cake springs back when lightly pressed, or a toothpick inserted in the center comes out clean, 50 to 55 minutes. Allrecipes/Abbey Littlejohn
  • Cool in the pan for 15 minutes. Turn out onto a wire rack and cool completely. Allrecipes/Abbey Littlejohn
  • To make the glaze: Whisk together powdered sugar, heavy cream, and vanilla extract in a small bowl until fully combined. Allrecipes/Abbey Littlejohn
  • Spoon glaze evenly over cooled cake, garnish with chopped pistachios, slice and serve. Allrecipes/Abbey Littlejohn

Notes

For a richer pistachio flavor, consider gently toasting the whole pistachios before processing them into butter. Ensure the food processor runs long enough (7-10 minutes) until the pistachios achieve a truly smooth, creamy butter consistency; this prevents a gritty texture in the cake. When greasing and flouring the Bundt pan, be meticulous in coating all crevices to guarantee a clean release. Do not overmix the cake batter once the wet ingredients are added, as this can lead to a tough cake. The green food coloring is purely aesthetic; adjust to achieve your desired vibrancy. Allow the cake to cool completely on the wire rack before glazing to prevent the glaze from melting off.