Pistachio Pudding Bundt Cake

This pistachio pudding bundt cake is truly tender and delicious! Adding pistachio pudding to cake mix transforms something average into something amazing.

Pistachio Pudding Bundt Cake

This pistachio pudding bundt cake has served my family well for years. It’s the perfect cake when you don’t want chocolate or vanilla, but you want something more unique than lemon. Plus, it starts from a box mix, so it couldn’t be easier! If lemon is your thing, try my cake mix Lemon Cookies with cream cheese frosting! Or if you want something pink and unique, try these Cheerwine Cupcakes made with cherry soda.

Let’s talk about how moist this bundt cake is. I know some people shudder at that word, but no one wants a dry cake! The pudding mix does triple duty by adding that delicate pistachio flavor, lovely pale green color and keeping the cake moist.

On top of that, four eggs are used – yes four! The majority of boxed cake mixes call for three eggs at most, so adding that extra egg makes this cake richer. It’s not as heavy or dense as pound cake, but boasts a tender crumb that’s perfect for slicing.

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You will need:

• 1 box yellow cake mix
• 1 small box instant pistachio pudding mix
• 1 cup water
• 1/4 cup vegetable oil
• 4 large eggs
• Powdered sugar, for dusting

Tools you may find useful:

• Bundt pan
• Mixing bowls
• Electric mixer
• Wire cooling rack

As for the color, it will be a very pale green depending on the brand of cake mix you use. I always use yellow cake mix for a more buttery flavor, but it will also work with vanilla or white cake mix. If you want the color to be more pronounced, a couple drops of green food dye will do the trick.

This cake is simple, yet elegant. It makes a great feature for a special occasion such as a baby shower or afternoon tea. It’s also down-to-earth enough for everyday gatherings. Last time I made this, I brought it to our community group’s weekly potluck. I think the men enjoyed it more than the women, as they affectionately dubbed it “Pistachio Bread.” I have to admit that, although this is definitely a cake, I enjoy eating several slices for breakfast. I won’t judge if you do as well!

Scroll down for the printable version of this recipe

More cake mix ideas

While we are on the topic of pistachio, you might want to give this Pistachio Poke Cake a try. It has a wonderful nutty topping with just enough sweet drizzle to make it perfect!

This easy banana cake is one of my favorites! It’s topped with banana whipped cream frosting and is great as a take along for potlucks.

If you love pound cakes and strawberries, try this gorgeous lemon cream cheese pound cake with strawberry topping!

If you like what you see, you can find even more cake recipes here.

Pistachio Pudding Bundt Cake

Servings: 12 -16

Author: Rebekah Garcia | Kitchen Gidget

This pistachio pudding bundt cake is truly tender and delicious! Adding pistachio pudding to cake mix transforms something average into something amazing.

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Ingredients

• 1 box yellow cake mix
• 1 box 3.4 oz instant pistachio pudding mix
• 1 cup water
• 1/4 cup vegetable oil
• 4 eggs
• Powdered sugar for dusting

Instructions

1. Preheat oven to 350°F. Grease and lightly flour a bundt pan, or use baking spray.
2. In a large bowl, beat the cake mix, pudding mix, water, oil and eggs for 2 minutes.
3. Pour into bundt pan and bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean.
4. Let cool in pan for 15 minutes, then invert cake onto wire rack and let cool completely. Dust with powdered sugar before serving.

Recipe Notes

1-3 drops of green food coloring may be added to the batter for a more vibrant green color.