Pistachio Bundt Cake

A delicious pistachio bundt cake that! It is a perfect cake to serve for St. Patrick's Day. The flavor is delicious and the cake itself stays moist for days!

5 from 3 votes

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Course: baked goods

Cuisine: American

Prep Time: 10

Cook Time: 50

Servings: slices

Calories: 317Kcal

Author: Susan Moncrieff

Ingredients

▢ 1 box yellow cake mix I like Betty Crocker mixes
▢ 2 boxes pistachio instant pudding
▢ 1 cup canola oil
▢ 1 cup club soda
▢ 4 large eggs
▢ 1 cup chocolate chips optional
▢ 5 drops green food coloring optional

Instructions

Preheat oven to 325 Fahrenheit.
Spray bundt pan well with baking spray
Mix first five ingredients together. I usually do beat my eggs a bit and then add them.
Fold in chocolate chips
Pour batter into a bundt pan.
Bake for 45 minutes to 1 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 vanilla ice cream.
Enjoy!! Very tasty and very moist. Still as great the next day!!

Notes

You can substitute either 1 cup of chopped walnuts or 1 cup of chopped pistachios for the chocolate chips.

Nutrition Disclaimer

Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.

Nutrition