Pistachio Bundt Cake Recipe with Pudding Glaze Icing

Spring is the perfect time to indulge in light, flavorful desserts that celebrate the season’s fresh and vibrant ingredients. This Pistachio Bundt Cake Recipe is a delightful treat that combines the nutty richness of pistachios and hazelnuts with the creamy sweetness of pistachio pudding cake. With its soft texture, light green hue, and delicate glaze, this cake is not only delicious but also a stunning centerpiece for any springtime gathering.

Delicious Pistachio Cake Recipe:

Whether you’re hosting an Easter brunch, a Mother’s Day celebration, or simply craving something sweet, this Pistachio Bundt Cake Recipe will quickly become a household favorite. The addition of instant pistachio pudding mix adds a moist and fluffy texture, making every bite irresistible. Plus, with just a few simple steps, you’ll have a homemade dessert that looks and tastes like it came from a bakery!

Supplies:

• large mixing bowl
• 9 inch bundt pan (Most popular pan on Amazon)
• large spoon or spatula
• set of measuring spoons
• set of measure cups
• whisk (I’ve really liked these I got from Amazon)
• mixer (Amazon best seller and my favorite, too)
• small mixing bowl

Ingredients:

• 2 cups all-purpose flour
• ½ cup butter
• 3 eggs
• 1 cup caster sugar
• 1 tbsp baking powder
• 1 cup pistachios (reserve 2 tbsp for garnish)
• ½ cup hazelnuts
• 1 pack Jello pistachio instant pudding
• 1 cup milk

Instructions:

1. Prepare the Bundt Pan

Grease a 9-inch Bundt pan with butter or margarine to ensure easy cake removal. Preheat your oven to 350°F (175°C).

2. Mix Wet Ingredients

In a large mixing bowl, beat the sugar and eggs together, adding one egg at a time. Continue mixing until the texture is smooth and slightly fluffy.

3. Incorporate Butter

Add the softened butter and use an electric mixer to whip the mixture for about 3 minutes until light and creamy.

4. Prepare Dry Ingredients

In a separate bowl, mix the baking powder with the flour. Soak the pistachios and hazelnuts in water for about a minute, then drain and toss them in the flour mixture. This step prevents them from sinking to the bottom of the cake.

5. Combine Mixtures

Gradually fold the flour mixture into the wet ingredients, stirring until fully incorporated.

6. Bake the Cake

Pour the batter into the prepared Bundt pan and bake for approximately 40 minutes or until a toothpick inserted in the center comes out clean.

7. Cool Completely

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

8. Prepare the Glaze

In a small bowl, whisk the Jello pistachio pudding mix with 1 ½ cups of milk until thickened. Once set, spread the glaze evenly over the top of the cooled Bundt cake.

9. Garnish and Serve

Sprinkle the remaining chopped pistachios over the glaze for a beautiful and crunchy finish.

Tips for the Best Pistachio Cake:

1. Use Room Temperature Ingredients. This ensures even mixing and a smoother batter.
2. Do Not Overmix. Gently fold in the dry ingredients to keep the cake light and fluffy.
3. Let the Cake Cool Completely Before Glazing. This prevents the glaze from melting and running off.

Conclusion:

This spring bundt cake recipe is a delightful way to celebrate spring with its moist texture, nutty crunch, and irresistible flavor. It’s a simple yet elegant dessert that is sure to impress guests and satisfy any sweet tooth. Whether served with a cup of tea or as a showstopper for a festive occasion, this cake is bound to become a seasonal favorite!

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Pistachio Bundt Cake Recipe with Pudding Glaze Icing

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

This Pistachio Bundt Cake Recipe is a delightful treat that combines the nutty richness of pistachios and hazelnuts with the creamy sweetness of pistachio pudding cake. With its soft texture, light green hue, and delicate glaze, this cake is not only delicious but also a stunning centerpiece for any springtime gathering.

Course: Dessert

Cuisine: American

Keyword: bundt cake, pistachio cake, pudding cake, spring cake, spring dessert

Servings: 8 slices

Ingredients

• 2 cups all-purpose flour
• ½ cup butter
• 3 eggs
• 1 cup sugar
• 1 tbsp baking powder
• 1 cup pistachios reserve 2 tbsp for garnish
• ½ cup hazelnuts
• 1 pack Jello pistachio instant pudding
• 1 cup milk

Instructions

1. Grease a 9-inch Bundt pan with butter or margarine to ensure easy cake removal. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, beat the sugar and eggs together, adding one egg at a time. Continue mixing until the texture is smooth and slightly fluffy.
3. Add the softened butter and use an electric mixer to whip the mixture for about 3 minutes until light and creamy.
4. In a separate bowl, mix the baking powder with the flour. Soak the pistachios and hazelnuts in water for about a minute, then drain and toss them in the flour mixture. This step prevents them from sinking to the bottom of the cake.
5. Gradually fold the flour mixture into the wet ingredients, stirring until fully incorporated.
6. Pour the batter into the prepared Bundt pan and bake for approximately 40 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8. In a small bowl, whisk the Jello pistachio pudding mix with 1 ½ cups of milk until thickened. Once set, spread the glaze evenly over the top of the cooled Bundt cake.
9. Sprinkle the remaining chopped pistachios over the glaze for a beautiful and crunchy finish.

Recipe Notes

• Use Room Temperature Ingredients. This ensures even mixing and a smoother batter.
• Do Not Overmix. Gently fold in the dry ingredients to keep the cake light and fluffy.
• Let the Cake Cool Completely Before Glazing. This prevents the glaze from melting and running off.