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READY IN 1 hr

Pistachio Cake IV

Read Reviews (27)

"This easy pistachio Bundt cake is baked with a layer of chocolate batter over a pistachio batter. Swirl it in for a marbled effect." — COCO LOCO

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Types of Cooking Oil

All about Eggs

Original recipe makes 1 10 inch Bundt pan Change Servings

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant pistachio pudding mix
1 cup water

3/4 cup vegetable oil
4 eggs
3/4 cup chocolate syrup

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, mix together the cake mix and pudding mix. Pour in the water, oil and eggs. mix well. Pour half of the batter into the prepared pan.
Mix the chocolate syrup into the remaining batter. Pour the chocolate batter over the top of the batter in the pan. Do not stir.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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PREP 10 mins
COOK 50 mins
READY IN 1 hr

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One of my favorite cake recipes! I add 3/4 teaspoon of almond extract to cover any hint of the yellow cake mix flavor. I have made this for many people,and most comment this is the best cake they've ever had! I make a simple glaze with white sugar, warm milk, and a dash of almond extract.

—danielle

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Most Helpful Critical Review

Mar 23, 2008

i frosted this cake with pistachio pudding and whip cream. the presentation was heavenly. however, the taste was eh... boring. i couldn't taste the pistachio in the cake mixture even when i ate it all alone. the frosting made this cake, and next time i'll just eat the pudding. --UPDATE-- i tried this again because i needed a "green" cake, but i tweaked it a bit. i used 1 cup water, 1/3 oil, 3 eggs, 1/4 chocolate syrup and a drizzle of extra chocolate syrup when all the batter was in the bundt pan. i baked it for 45 minutes, and it was terribly delicious. the flavors were much more enhanced this time around, and my critic brother ate more than a couple of slices. now, that's saying a lot.

—ernesta

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29 Ratings

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Oct 07, 2008

I improved the chocolate flavor by adding 1 tablespoon of cocoa powder and 1 teaspoon of instant coffee to the chocolate half. It did a better job of bringing out the chocolate and hiding the yellow-cake flavor. Overall, this makes an excellent and impressive cake!

—SLYFOXX37

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Mar 12, 2003

This cake is so great!! and so moist!!... I made mine with a white cake mix, didnt have yellow.. I also only used 3/4 cup water..I mixed in macadamia nut pieces..I did not use the chocolate syrup at all, instead made a chocolate icing and drizzled it over the cake when it was still warm.. MMmmm!! Cant wait to make it again for St Patricks Day dinner for dessert! Kiki (Brampton,ON Canada)

—IGLOOSGIRL

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May 25, 2003

Great recipe!! Just like my mom used to make. Very quick and simple and it tastes delicious--especially covered with Cool Whip. My 15 month old daughter loves it too.

—MCURPHY

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Feb 15, 2008

i was in a pinch and needed a cake to make with things on hand. made this cake for my sister's birthday. it's a very pretty cake that looks quite difficult to make but soooo easy! my sister and i thought it was too oily and perhaps should be a little sweeter but the lack of sweetness could have been due to the oil. some other guests could not stop eating it - they thought it was GREAT! i'd make again in a pinch but would cut back on the oil and replace w/more chocolate syrup. thanks for sharing this great idea.

—iluvpickles

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Apr 15, 2009

This is my stand by for the last 30 years whenever I need a quick cake. So yummy and a great crowd pleaser. This is especially good for people who do not like frosted cakes. Just sprinkle with a little powdered sugar and you are good to go.

—cindyk

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Apr 12, 2008

I made this last night because i remember this from years ago....I used a fancy bundt pan and it came out delicios and high....I detected the yellow cake mix taste but with the choc. syrup it kind of covered it up....i would make it again.....

—KIT1

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Nutrition

Calories
356 kcal
18%

Carbohydrates
45.7 g
15%

Cholesterol
61 mg
20%

Fat
17.8 g
27%

Fiber
0.8 g
3%

Protein
3.8 g
8%

Sodium
372 mg
15%

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

Nutritional Information

Pistachio Cake IV

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 356
** Calories from Fat: 160

% Daily Value *
** Total Fat 17.8g 27 %
** Saturated Fat 2.7g 13 %
** Cholesterol 61mg 20 %
** Sodium 372mg 15 %
** Potassium 85mg 2 %
** Total Carbohydrates 45.7g 15 %
** Dietary Fiber 0.8g 3 %
** Protein 3.8g 8 %
** Sugars 29g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 7 %
** Iron 12 %
** Thiamin 8 %
** Niacin 12 %
** Vitamin B6 3 %
** Magnesium 6 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.