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Pistachio Bundt Cake

  • Author: admin



For the Cake:

  • 3/4 cup Salted Butter, softened
  • 1 1/2 cups Granulated Sugar
  • 4 Eggs
  • 1 package (3.4 oz) Pistachio Instant Pudding
  • 1 1/4 cup Milk
  • 1/3 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1 3/4 cup All-Purpose Flour
  • 3 Tablespoons Cornstarch
  • 4 teaspoons Baking Powder
  • 3/4 cup Pistachios, roughly chopped

For the Pistachio Buttercream:

  • 1 cup Cold Heavy Whipping Cream
  • 3/4 cup Cold Whole Milk
  • 1 package (3.4 oz) Instant Pistachio Pudding Mix
  • 1/2 cup Salted Butter
  • 2 1/2 cups Powdered Sugar

For the Topping:

  • 1/2 cup Chopped Pistachios or Walnuts


  1. Preparation: Start by preheating your oven to 325°F. Grease a Bundt pan thoroughly with shortening and lightly dust it with flour to prevent sticking.
  2. Batter Creation: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Incorporate the eggs one at a time, followed by the pistachio pudding mix. Alternately add the combined dry ingredients with a mixture of milk, vanilla extract, and vegetable oil to the creamed mixture, ensuring everything is well incorporated. Finally, fold in the roughly chopped pistachios and pour the batter into the prepared Bundt pan.
  3. Baking: Bake the cake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before inverting it onto a serving dish.
  4. Buttercream Frosting: For the frosting, start by whipping the butter until smooth. Gradually mix in the powdered sugar and pistachio pudding mix. Once combined, blend in the cold milk and heavy whipping cream, continuing to whip until the frosting achieves a fluffy consistency.
  5. Assembly: Frost the cooled cake generously with the pistachio buttercream and garnish with crushed pistachios or walnuts for a beautiful finish.
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