Serves 12
90 min
Pistachio Bundt Cake
Recipe GLPR094b314d1e97cb
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.
