Description
This delightful pistachio Bundt cake combines a white cake mix and instant pistachio pudding mix with homemade creamy pistachio butter for a rich, nutty flavor. Finished with a smooth vanilla glaze and optional chopped pistachio garnish, this easy-to-make dessert is perfect for any occasion.
Ingredients
Pistachio Cake:
- 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)
Glaze:
- 1 cup confectioners sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Chopped pistachios for garnish (Optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt or tube pan to ensure the cake releases easily after baking.
- Make Pistachio Butter: Process the toasted pistachios in a food processor for 7 to 10 minutes until smooth and creamy, stopping occasionally to scrape down the sides. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the white cake mix and instant pistachio pudding mix until well combined. Create a well in the center.
- Add Wet Ingredients: Into the well, pour the water, eggs, vegetable oil, homemade pistachio butter, green food coloring, and pistachio extract if using. Whisk everything together until fully combined and smooth.
- Pour and Bake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 50 to 55 minutes, or until the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes. Then turn it out onto a wire rack and allow it to cool completely before glazing.
- Prepare the Glaze: In a small bowl, whisk together the confectioners sugar, heavy cream, and vanilla extract until smooth and well blended.
- Glaze and Garnish: Spoon the glaze evenly over the cooled cake. Optionally, sprinkle chopped pistachios on top for extra texture and flavor.
- Serve: Slice the cake and serve as a delicious dessert or treat.
Notes
- You can substitute 1/3 cup purchased pistachio butter instead of making your own by processing pistachios.
- Pistachio extract is optional but enhances the nutty flavor; it was recently added to update the recipe.
- Ensure the cake is completely cooled before glazing to prevent the glaze from melting.
- Use green food coloring sparingly to achieve your preferred shade without overpowering the natural pistachio tone.
