Pistachio Bundt Cake

Here’s a moist, bakery-style Pistachio Bundt Cake with rich pistachio flavor, a tender crumb, and a light glaze. This is the classic crowd-pleaser that stays soft for days.

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Pistachio Bundt Cake

Ingredients

Cake

• 1 box (15.25 oz) white or yellow cake mix

• 1 box (3.4 oz) instant pistachio pudding mix

• 4 large eggs

• ½ cup vegetable oil

• 1 cup cold milk (or buttermilk for extra moisture)

• ½ teaspoon vanilla extract

• ½ teaspoon almond extract (optional but recommended)

• ½ cup finely chopped pistachios (optional)

Glaze

• 1 cup powdered sugar

• 2–3 tablespoons milk or heavy cream

• ¼ teaspoon almond extract or vanilla

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Instructions (Step by Step)

1. Preheat & prepare pan
   Preheat oven to 350°F (175°C). Grease a 10–12 cup Bundt pan thoroughly, getting into all the crevices. Lightly flour or use baking spray with flour.

2. Mix dry ingredients
   In a large bowl, combine the cake mix and instant pistachio pudding mix.

3. Add wet ingredients
   Add eggs, oil, milk, vanilla extract, and almond extract. Beat with a mixer on medium speed for 2 minutes until smooth and creamy.

4. Fold in pistachios (optional)
   Gently fold in chopped pistachios for extra texture and nutty flavor.

5. Pour & smooth
   Pour batter evenly into the prepared Bundt pan. Tap gently on the counter to release air bubbles.

6. Bake
   Bake for 45–50 minutes, or until a toothpick inserted comes out clean.

7. Cool properly
   Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

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Glaze

1. Whisk powdered sugar, milk, and extract until smooth.

2. Drizzle over the completely cooled cake.

3. Sprinkle extra chopped pistachios on top if desired.

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Tips for Best Results

• Use instant pudding only, not cook-and-serve.

• Almond extract enhances pistachio flavor—don’t skip it if possible.

• Grease the pan very well to avoid sticking.

• This cake tastes even better the next day.

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Storage

• Room temperature: Covered, up to 3 days

• Refrigerator: Up to 5 days

• Freezer: Wrap well, freeze up to 2 months (glaze after thawing)

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Variations

• Lemon Pistachio: Add 1 tablespoon lemon zest and lemon juice to the glaze

• Chocolate Pistachio: Drizzle with melted white or dark chocolate

• From-Scratch Version: I can provide if you want (no cake mix)