Pistachio Bundt Cake

Name: Pistachio Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 90 min
Yield: 12
Ingredients: 1 box (15 oz) yellow cake mix; 1 (3.4 oz) package instant pistachio pudding mix; 4 large eggs; 1 cup sour cream; 1/2 cup vegetable oil; 1 teaspoon almond extract; 1/4 cup granulated sugar; 1/4 cup brown sugar; 1 teaspoon ground cinnamon; 1/2 cup plus 1 tablespoon finely chopped pistachio nuts

Recipe GLPR094b314d1e97cb

Dessert

90 min

276 cal

Servings: 12

Oven

SNAP eligible

A moist and flavorful Bundt cake combining yellow cake mix with instant pistachio pudding, layered with a cinnamon-pistachio streusel in the middle. The cake is rich with sour cream and almond extract, creating a tender crumb with wonderful nutty flavor throughout. Perfect for special occasions or everyday enjoyment.

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Ingredients

1 box (15 oz) yellow cake mix

1 (3.4 oz) package instant pistachio pudding mix

4 large eggs

1 cup sour cream

1/2 cup vegetable oil

1 teaspoon almond extract

1/4 cup granulated sugar

1/4 cup brown sugar

1 teaspoon ground cinnamon

1/2 cup plus 1 tablespoon finely chopped pistachio nuts

Directions

Preheat your oven to 350°F and grease a 9-cup Bundt pan with cooking spray or butter.
In a small bowl, whisk together the granulated sugar, brown sugar, ground cinnamon, and 1/2 cup of the chopped pistachio nuts. Set this mixture aside.
In a large mixing bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, sour cream, vegetable oil, and almond extract.
Using a hand mixer, beat the batter on medium speed for 2 minutes until well combined and smooth.
Pour one-third of the batter into the prepared Bundt pan, spreading it evenly.
Sprinkle the cinnamon-sugar-pistachio mixture over the batter layer.
Pour the remaining two-thirds of the batter over the streusel layer, spreading gently to cover.
Bake in the preheated 350°F oven for 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 15 minutes.
Invert the cake onto a wire rack or serving plate and allow it to cool completely to room temperature.
Once fully cooled, frost the cake with your choice of icing and sprinkle the remaining 1 tablespoon of chopped pistachio nuts on top for garnish.

Comments

Grocery List Plus Editorial Staff4.25

This cake is genuinely cheap and available everywhere—cake mix, pudding mix, and eggs are Harris Teeter staples, and pistachios turn up at any major Charlotte grocer for under $10 a pound. The stated 90 minutes is honest: about 10 minutes prep, 50 minutes bake, plus cooling. The real win is that it feeds 12 people at roughly $0.75 per slice and reheats well for several days. The caveat is that it's a straightforward assembly job rather than a showcase for technique, and the pistachio flavor depends entirely on the pudding mix and extract rather than toasted nuts—a trade-off that saves time but costs personality.