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Pistachio Bundt Cake

Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust. The cake slices beautifully and would make a fun dessert for St. Patrick's Day. -Becky Gant, South Bend, Indiana
Pistachio Bundt Cake
Pistachio Bundt Cake Recipe photo by Taste of Home
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  • Total Time
    Prep: 10 min. Bake: 1 hour + cooling
  • Makes
    12 servings
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Ingredients

  • 1 package yellow cake mix (regular size)
  • 2 packages (3.4 ounces each) instant pistachio pudding mix
  • 1 cup water
  • 4 large eggs
  • 3/4 cup vegetable oil
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon butter, softened
  • 2 to 3 tablespoons whole milk

Directions

  • In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.
Nutrition Facts
1 piece: 406 calories, 20g fat (4g saturated fat), 74mg cholesterol, 415mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 4g protein.

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