Why You’ll Love This Recipe
This Pistachio Bundt Cake is incredibly easy to make yet impressively delicious. Here’s why you’ll love it:
- Rich Pistachio Flavor: From the pistachio-infused batter to the creamy pistachio glaze, every bite is packed with nutty goodness.
- Simple Ingredients: Using pantry staples and a boxed pudding mix for the glaze makes this cake easy and approachable for everyone, even beginner bakers.
- Perfect for Any Occasion: The moist texture, colorful glaze, and crunch from pistachios make it suitable for casual brunches or elegant dinner parties.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- 1 stick (8 tbsp) butter
- 3 eggs
- 1 cup caster sugar
- 1 tablespoon baking powder
- 1 cup pistachios
- ½ cup hazelnuts
- 1 pack pistachio instant pudding mix
- 1 cup milk
Directions
- Prep the Pan and Ingredients: Grease a 9-inch bundt pan and preheat the oven to 350°F. Soak pistachios and hazelnuts in water for about a minute, then drain them.
- Mix the Batter: In a large bowl, beat the sugar and eggs together, adding one egg at a time. Add butter and mix for about 3 minutes until light and creamy. In a separate bowl, mix flour and baking powder. Toss the pistachios and hazelnuts in the flour to coat them (reserve 2 tablespoon of pistachios for garnish). Gradually fold the dry ingredients into the wet mixture until well combined.
- Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- Prepare the Glaze: In a small bowl, whisk together the pistachio pudding mix and 1½ cups of milk until it thickens. Pour the glaze over the cooled cake and garnish with the reserved pistachios.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Variations
- Different Nuts: Swap hazelnuts for almonds, walnuts, or pecans for a unique flavor twist.
- Add Vanilla: Add a teaspoon of vanilla extract to the batter to enhance the flavor.
- Gluten-Free Option: Use gluten-free flour to make this cake gluten-free.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Reheating: Reheat in the microwave for a few seconds or in the oven at 300°F for about 10 minutes.
FAQs
How can I prevent the nuts from sinking to the bottom of the cake?
Toss the pistachios and hazelnuts in flour before adding them to the batter. This helps keep them evenly distributed.
Can I use other types of nuts?
Yes, you can swap out the pistachios and hazelnuts for other nuts like almonds or walnuts.
How do I make the glaze thicker?
If the glaze is too runny, you can let it sit for a few minutes to thicken. Adding a bit more pudding mix can also help.
Can I make the cake in advance?
Yes, this cake can be made up to 2 days in advance. Just store it in an airtight container.
Can I freeze the cake?
Yes, you can freeze the cake without the glaze. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months.
Is the glaze necessary?
While the glaze adds a creamy pistachio flavor, you can skip it for a simpler version of the cake.
What’s the best way to serve this cake?
This cake is delicious served on its own, but it’s also great with a dollop of whipped cream or a scoop of vanilla ice cream.
Can I use regular pudding mix instead of pistachio pudding mix?
While it’s best to use pistachio pudding mix for flavor, you can experiment with other instant pudding flavors if you prefer.
Can I use a different size bundt pan?
If using a different size bundt pan, adjust the baking time as needed. A larger pan will require less baking time, while a smaller pan may require more.
Can I add more pistachios to the batter?
Yes, you can add extra pistachios to the batter if you want a more pronounced nutty flavor.
Conclusion
This Pistachio Bundt Cake is the perfect dessert for any occasion. Its rich, nutty flavor, soft crumb, and vibrant pistachio glaze make it a showstopper. Whether you're making it for a special event or a simple treat, it’s sure to be a hit. With easy-to-follow instructions and versatile ingredient options, this cake will quickly become a favorite in your baking repertoire.
Pistachio Bundt Cake with Creamy Pistachio Glaze
- Total Time: 1 hour
- Yield: 8 Servings
- Diet: Vegetarian
Description
This Pistachio Bundt Cake with creamy pistachio glaze is a delectable dessert bursting with nutty flavor. Soft, moist, and easy to make, this cake is perfect for family gatherings, holiday dinners, or special occasions. A simple blend of pistachios, hazelnuts, and a luscious pistachio glaze makes it a must-try for any pistachio lover.
Ingredients
- 2 cups all-purpose flour
- 1 stick (8 tbsp) butter
- 3 eggs
- 1 cup caster sugar
- 1 tbsp baking powder
- 1 cup pistachios
- ½ cup hazelnuts
- 1 pack pistachio instant pudding mix
- 1 cup milk
Instructions
- Prep the Pan and Ingredients: Grease a 9-inch bundt pan and preheat the oven to 350°F. Soak pistachios and hazelnuts in water for about a minute, then drain them.
- Mix the Batter: In a large bowl, beat the sugar and eggs together, adding one egg at a time. Add butter and mix for about 3 minutes until light and creamy. In a separate bowl, mix flour and baking powder. Toss the pistachios and hazelnuts in the flour to coat them (reserve 2 tablespoon of pistachios for garnish). Gradually fold the dry ingredients into the wet mixture until well combined.
- Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- Prepare the Glaze: In a small bowl, whisk together the pistachio pudding mix and 1½ cups of milk until it thickens. Pour the glaze over the cooled cake and garnish with the reserved pistachios.
Notes
- To prevent nuts from sinking to the bottom, toss them in flour before adding to the batter.
- You can substitute hazelnuts with almonds, walnuts, or pecans.
- If the glaze is too runny, let it sit for a few minutes or add more pudding mix for a thicker consistency.
- Prep Time: 20minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
