Reviewed: Nov. 21, 2009

Great cake! Just like my mom's. I didn't have her recipe and this was similar so I went with it. Tasted great! For a more moist cake, I added 1/4 cup of orange juice (that is what my mom's calls for). I used pecans instead of walnuts. Thanks for getting me as close to my mom's cake as possible.

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HotStuff

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Reviewed: Aug. 28, 2009

Very delicious and moist cake. I won't hesitate to make again and again.

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kensbro

Cooking Level: Intermediate

Living In: Shamokin, Pennsylvania, USA

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Reviewed: Apr. 2, 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.

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LaurenM1

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Reviewed: Mar. 16, 2009

I added pistachio extract and nuts instead of walnuts as some stated flavor was bland. The results were great. The only other change I made was to cut the cooking time by ten minutes. By the time you reach the full sixty mins it was a tad over done. I just went with the general when it springs back it is done.

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klsmith

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Reviewed: Aug. 14, 2008

It tastes ok but it's a little too sweet. Not so great in my opinion.

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ctracy

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Reviewed: Mar. 13, 2008

This was a GREAT recipe! The cake was indeed moist and the middle filling of sugar and nuts added the right amount of sweetness. I could only find sugar-free pistachio pudding and it tasted just fine. Also, I didn't have brown sugar, so I substituted it with brown raw/turbinado sugar. It added a little crunch which my friends loved! Also, at least in my oven, it didn't need to cook as long as the recipe called for, so simply keep an eye on it. I will definitely be making this again!

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Gootz

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Reviewed: Jun. 18, 2007

this cake was great. i made it for a dinner party and everyone loved it. the green color is definitely interesting, but the cake is delicious.

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xx thinkpink xo

Living In: Issaquah, Washington, USA

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Reviewed: 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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DIAMONDLADY

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Reviewed: Mar. 28, 2007

Made cupcakes with a cream cheese frosting. Wonderful

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mugsy

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Reviewed: Feb. 3, 2007

This is the best Pistachio Nut Bundt Cake I've ever made. 5* +

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Sue Peters

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Reviewed: Mar. 26, 2006

I used a white cake mix based on other reviews and added some green food coloring so it would be really GREEN for St. Patty's day. The batter was really thick- which freaked me out and I got it into the pan so quickly (I recently read that adding pudding to a cake mix starts to set the pudding up immediately) that I forgot to add the nuts and sugar! So, my cake was a little pinch too dry- but the flavor was very good! Next time, I will not freak out about the mix setting up too fast! Thanks for the recipe!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Mar. 22, 2006

I made this cake for an office potluck on St. Patrick's Day and it was a hit! Everyone loved it, it is so moist and the nuts in the middle are great!

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Brenda C

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Reviewed: Mar. 21, 2006

good with pistachio pudding filling

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mscblue

Cooking Level: Expert

Home Town: Milton, Wisconsin, USA

Living In: Janesville, Wisconsin, USA

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Reviewed: Mar. 16, 2006

I also found the batter to be very thick. I dipped the spatula in oil to help spread it in the pan. It spread very easy. Use white cake mix for a beautiful green color and pistachios intstead of walnuts.

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justlaughatlife

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Reviewed: Dec. 12, 2005

Very good and very moist. I did add green food coloring so it wouldn't look so odd-colored. Co-workers liked this one a lot. Thanks!

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LMAREK50

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Bolingbrook, Illinois, USA

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Reviewed: Oct. 27, 2005

This is good, but, it is very thick. I added a little bit of milk to make it easier to spread in pan. I also think that this could use a little something as frosting so I made a simple milk & confectioners sugar and drizzled over the top........

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BKSMITH1964

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Reviewed: Apr. 9, 2005

It is so easy and so tasty! I have never made anything with pistachio, but, if you like to eat pistachio it self, you might try make this! You will love it! :)

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TIGEREYE38

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Reviewed: 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.

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KATHRYNF1

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Reviewed: 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!

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PONTIACGIRL71

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Reviewed: Feb. 5, 2005

I made this cake for the first time. Ohhhhh my gosh. It was so delicious and moist and very, very yummy! My co-workers ate it up. I would definetly make this again.

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POLISHPRINCESS1

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Pistachio Nut Bundt Cake

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