Recipe by Marlene Edwards
"A green Bundt cake. This is perfect for Christmas or St. Patrick's day."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
yellow cake mix
2 (3.4 ounce) packages
instant pistachio pudding mix
packed brown sugar
confectioners' sugar for dusting
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.
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.
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.
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!
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".
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pistachio Nut Bundt Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 210
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a moist, delicious pistachio cake.
Discover the no-fail way to make moist chocolate Bundt cake.
See how to make a 5-star pineapple upside-down cake.