Pistachio Bundt Cake Recipe Mother Thyme Food

PISTACHIO BUNDT CAKE

Pistachio Bundt Cake image

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

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9

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

Steps:

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 : Calories 406 calories, Fat 20g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 415mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

PISTACHIO BUNDT CAKE

Pistachio Bundt Cake image

Easy Bundt cake with a layer of chocolate batter over a layer of pistachio batter. No icing needed, I just dust it with powdered sugar.

Provided by BlueRidgeMama

Categories Dessert

Time 1h

Yield 14 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 1/4 ounce) package yellow cake mix or 1 (18 1/4 ounce) package white cake mix
1 (3 1/2 ounce) package instant pistachio pudding mix
1 cup water
3/4 cup vegetable oil
4 eggs
3/4 cup chocolate syrup (I use Hershey's in a can)
1 cup chopped nuts (optional, walnuts or pecans)
powdered sugar, for dusting

Steps:

Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
Mix together the cake mix and pudding mix. Pour in the water and oil and add eggs. Mix well.
Pour half of the batter into the prepared pan.
Mix the chocolate syrup into the remaining batter and the pour over the top of the batter already in cake pan. Do not stir, but may "swirl" for a marbled effect.
Bake in the preheated over for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool slightly, then turn out onto wire rack and cool completely.
Dust with powdered sugar. (I use my flour sifter for this).

Nutrition Facts : Calories 399, Fat 23.9, SaturatedFat 3.9, Cholesterol 61.5, Sodium 385, Carbohydrate 41.7, Fiber 1.7, Sugar 22, Protein 5.9

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