Key Ingredients
Cake Ingredients
- White or vanilla cake mix
- Instant pistachio pudding mix (3.4 oz)
- Eggs
- Vegetable oil
- Milk
- Almond extract
- Finely chopped pistachios
- Optional: green food coloring
Using cake mix plus instant pudding is a classic U.S. shortcut for pistachio bundt cake that guarantees a soft, tender crumb. Almond extract and real pistachios layer in flavor so the cake tastes homemade, not boxed.
Glaze Ingredients
- Powdered sugar
- Pistachio pudding mix
- Milk or heavy cream
- Almond extract
This combo makes a thick, pistachio-flavored glaze that clings to the bundt and sets with a creamy bite instead of disappearing into the cake.
Step-by-Step Instructions
Step 1: Prep the Pan and Oven
Preheat your oven to 350°F (175°C). Grease a bundt pan very well, coating every ridge and the center tube; bakers often use baking spray with flour or a butter-and-flour combo for reliable release.
Step 2: Mix the Batter
In a large bowl, whisk or beat together the cake mix, pistachio pudding mix, eggs, vegetable oil, milk, and almond extract until the batter is smooth and thick. Fold in the finely chopped pistachios, and if you want a brighter color, add a drop of green food coloring and mix just until evenly tinted.
Step 3: Bake and Cool
Pour the batter into the prepared bundt pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs, which matches timing for similar pistachio pudding bundt cakes. Cool the cake in the pan for about 15 minutes, then invert onto a serving plate and let it cool completely so the glaze doesn’t melt off.
Step 4: Make the Glaze
In a medium bowl, whisk together powdered sugar and pistachio pudding mix, then add milk or heavy cream and almond extract. Start with 3 tablespoons of liquid and add more by the teaspoon until the glaze is thick but pourable and ribbons off the whisk.
Step 5: Glaze and Decorate
Pour the glaze slowly over the cooled cake, letting it drip naturally down the sides and into the center. While it’s still tacky, sprinkle the top with crushed pistachios and, if you like, dried rose petals or white chocolate shavings for a bakery-style finish.