Pistachio Bundt Cake
Pistachio everything is having a major moment right now—between the viral Dubai pistachio chocolate bar and pistachio lattes popping up everywhere, it’s safe to say this nut is trending. If you’ve been tempted to jump on the pistachio bandwagon but want something a little more classic (with a modern twist), this cake is the perfect place to start.
It’s soft, subtly sweet, and packed with real pistachios and hazelnuts, plus a simple glaze made from pistachio pudding that gives it a fun nod to the trend. Whether you’re bringing it to a gathering or setting the table for your own afternoon tea, this bundt cake is a total crowd-pleaser—and way easier to make than it looks!
Ingredients List
- All purpose flour
- Butter
- Eggs
- Caster sugar
- Baking powder
- Pistachios
- Hazelnuts
- Jello pistachio instant pudding mix
- Milk
How To Make Pistachio Bundt Cake
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Preheat your oven to 350°F/175°C and grease a 9-inch bundt pan with butter or margarine.
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In a large bowl, beat the sugar and eggs together, adding one egg at a time. Add the softened butter and use an electric mixer to whip everything for about 3 minutes, until the mixture is light and creamy.
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In a separate bowl, stir the baking powder into the flour.
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Soak the pistachios and hazelnuts in water for about a minute, then drain and toss them into the flour mixture (set aside about 2 tablespoons of pistachios for garnish). Coating the nuts in flour helps keep them from sinking to the bottom of the cake.
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Gently fold the flour and nut mixture into the batter, stirring until just fully combined.
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Pour the batter into the prepared bundt pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool completely before glazing.
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To make the glaze, whisk the pistachio instant pudding mix with 1½ cups of milk in a small bowl. Once it’s set, spread the glaze over the cooled cake and sprinkle with the reserved pistachios.
Tips for the Best Pistachio Bundt Cake
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Grease your bundt pan really well – Bundt pans can be a little tricky, so make sure you butter every nook and cranny to help the cake release easily.
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Soak the nuts – Don’t skip the quick soak! Coating the pistachios and hazelnuts in flour keeps them evenly distributed throughout the cake instead of sinking to the bottom.
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Don’t overmix – Once you add the flour, mix just until everything comes together. Overmixing can make the cake dense instead of soft and tender.
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Let the cake cool completely – The glaze will slide right off if the cake is still warm. Be patient—it’s worth it!
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Use high-quality pistachios – Fresh, unsalted pistachios really make the flavor pop in this recipe.
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Customize the glaze – If you want a thicker glaze, use a little less milk when preparing the pudding mix.
Serving Ideas
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Afternoon tea perfection – This pistachio bundt cake is made for an afternoon tea spread. Slice it up and serve alongside a pot of Earl Grey or a light green tea.
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Special occasions – It’s a gorgeous (but easy) addition to holiday tables, brunches, or baby showers when you want something that looks fancy but doesn’t require a ton of effort.
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Simple everyday treat – A slice with a cup of coffee makes the perfect mid-morning or after-dinner pick-me-up.
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Dress it up – Add a little extra drizzle of glaze or a dusting of powdered sugar just before serving if you want to make it even more special.
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Serve with fruit – Fresh berries or sliced stone fruit (like peaches or apricots) pair beautifully with the nutty flavor of the cake.
Pistachio Bundt Cake
Ingredients
- 2 cups all purpose flour
- 1 stick butter (8 tbsp)
- 3 eggs
- 1 cup caster sugar
- 1 tbsp baking powder
- 1 cup pistachios
- ½ cup hazelnuts
- 1 pack jello pistachio instant pudding
- 1 cup milk
Instructions
- Preheat your oven to 350°F/175°C and grease a 9-inch bundt pan with butter or margarine.
- In a large bowl, beat the sugar and eggs together, adding one egg at a time. Add the softened butter and use an electric mixer to whip everything for about 3 minutes, until the mixture is light and creamy.
- In a separate bowl, stir the baking powder into the flour.
- Soak the pistachios and hazelnuts in water for about a minute, then drain and toss them into the flour mixture (set aside about 2 tablespoons of pistachios for garnish). Coating the nuts in flour helps keep them from sinking to the bottom of the cake.
- Gently fold the flour and nut mixture into the batter, stirring until just fully combined.
- Pour the batter into the prepared bundt pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before glazing.
- To make the glaze, whisk the pistachio instant pudding mix with 1½ cups of milk in a small bowl. Once it’s set, spread the glaze over the cooled cake and sprinkle with the reserved pistachios.
If you try this recipe, I’d really love to hear your thoughts in the comment section below!
