Pistachio Nut Bundt Cake Recipe - Allrecipes.com
Pistachio Nut Bundt Cake Recipe
  • READY IN ABOUT hrs

Pistachio Nut Bundt Cake

Recipe by  

"A green Bundt cake. This is perfect for Christmas or St. Patrick's day."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch Bundt cake Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  2. In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.
  3. Bake for 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar.
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Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2003

I received this recipe from a co-worker years ago and lost it. She called it Pistachio Bread and I tried looking for it here with no luck. This is great. I made again recently. However, because she used loaf pans for hers and I don't have a bundt cake pan I did adjust the cooking time a little. However, that was the only adjustment I made.

 
Most Helpful Critical Review
Jan 25, 2004

Overall this cake was well received by my tasters. Like Ginger I too found myself re-checking the recipe to see if I had forgotten to add some liquid ingredient. The batter was extremly thick (like play-dough) I did think the end result could have been more moist. We did like the no icing feature as the cake was not to sweet. The cake did have an interesting flavor. I will probably make it again.

 
Mar 21, 2005

Great cake! Word of warning, though. Batter is VERY thick and sticky and does not pour. The longer it sits in bowl, the thicker it gets, due to instant pudding thickening. Have your pan ready before mixing batter and use a spatula to get batter to pan. Nut/brown sugar in center is perfect. Would definitely make again.

 
Mar 16, 2005

I made this cake for St. Patrick's Day. It didn't make sense to me to use a yellow cake mix with green pudding and expect it to come out green so I used a white cake mix and it turned out a nice shade of green. I love icing so I iced the cake with a tub of ready-made buttercream frosting. Thanks for sharing this recipe - I love bundt cakes and this is perfect for the occasion!

 
Jul 13, 2003

We loved this recipe. Great for St Patty's Day, being green in all. It did not rise as much as I expected and I kept checking the recipe to see if I left out some liquid because the batter was so thick. But, it tasted wonderful and everyone in the family loved it, even the "nut haters".

 
Apr 03, 2009

This cake is very easy to make and it stays very moist. The batter is very thick so don't think you did something wrong. It raises very nicely when cooking. I use an angel food cake tube pan rather then a Bundt pan because I think the cake comes out much easier. For St Patrick's Day I add a drop of green food color to deepen the green color. I've made this twice now and it's definitley a family pleaser.

 
Jul 13, 2003

This cake turned out delicious. Instead of the powdered sugar dusted on top of cake I used the "Cool Whipped Frosting" recipe. I modified the frosting as well. I used pistachio pudding instead of vanilla pudding the frosting recipe called for. This cake turned out to be a lovely birthday surprise for my mom! Thank You.

 
May 15, 2007

My husband loved it. I used pistachios instead of walnuts and skipped the powdered sugar, but otherwise followed the recipe. The amount of sugar/nut/cinnamon mixture was too much. I had about 1/2 of it leftover. This is definitely a cake.

 

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Nutrition

  • Calories
  • 473 kcal
  • 24%
  • Carbohydrates
  • 61.6 g
  • 20%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 548 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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