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!
Servings: 16 slices
Calories: 317Kcal
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 (I am not a nutritionist. These are estimates only)
Serving: 1g | Calories: 317Kcal | Carbohydrates: 34g | Protein: 3g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 258mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 68IU | Calcium: 84mg | Iron: 1mg