This Pistachio bundt cake is amazing. Because it’s moist. And flavorful. And, just so you know, it isn’t green : ). I actually thought it would be! If the truth be told, I was just a teeny, tiny bit disappointed that it wasn’t! You know, that pistachio green!
This recipe is from my golfing friend Lori. Who stopped her gardening chores to run in and send me this recipe. Because I was in an inspirational slump! I wanted a great recipe and just couldn’t think of one. So, I asked Lori and she said she had a great recipe for me and didn’t hesitate to share! Love the generosity and support of my friends!!
Pistachio Bundt Cake
Ingredients
- 1 box yellow cake mix (I am a fan of Betty Crocker mixes)
- 1 box pistachio instant pudding
- 1 cup canola oil
- 1 cup club soda
- 4 eggs
- 1 cup chocolate chips
- 1 cup chopped walnuts (optional)
- (green food coloring - I used 10 big drops - totally optional but fun for St. Patrick's Day)
Instructions
- Preheat oven to 325 Fahrenheit.
- Mix first five ingredients together. I usually do beat my eggs a bit and then add them.
- Add chocolate chips unless for some crazy, weird reason you don't like them.
- Spray your pan with Pam.
- Pour into a bundt pan.
- Bake for 1 hour. Yes, it did take the whole hour. Check with a toothpick to ensure 'doneness'.
- Cool about 10 minutes. If the cake is sticking in the bundt pan, run a plastic knife around it.
- Turn onto your cake stand or pretty platter.
- Serve with frozen vanilla custard (yes, we are from Wisconsin!), or vanilla ice cream.
- Enjoy!! Very tasty and very moist. Still as great the next day!!
Just to repeat, even though you use green pistachio pudding mix, the finished cake isn’t green! Honestly, if I were making this around St. Patrick’s day, I might just add a tiny bit of green food color.
Do you remembar the days when pistachios’s were colored green? All that green food coloring we ate. I honestly had no idea pistachios were actually just a subtle green. But then, until I was an adult, I had no idea pistachio’s were a nut. I thought it just described green ice cream. What a sheltered life I lead! I never even had a bagel until I was in University. That comes from living in a small rural town which wasn’t even near a large city.
Back to the pistachio bundt cake. Super moist and flavorful. This is one of those cakes you can quickly whip together and tidy while it’s baking. It would be wonderful to serve to your guests! Oh, and for those of you with picky kids, they don’t need to know about the pistachio pudding. They will never know :).
Now I have to buy a bundt pan! Mumble, grumble but looking forward to a delicious cake.
This really is a yummy cake and stays moist and tasty for days (if it lasts that long!). I love your Bundt picture–very elegant looking for such an easy cake 😉