Pistachio Bundt Cake Recipes

PISTACHIO NUT BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter.
• Bake for 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar.

PISTACHIO BUNDT CAKE

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.

PISTACHIO CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
• Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

PISTACHIO BUNDT CAKE

Steps:

• Add the dry cake mix, pudding mixes, water, oil, eggs, and vanilla to a large mixing bowl.
• Beat, using an electric mixer, on low speed for 1 minute.
• Pour batter into a greased 9-inch bundt pan.
• Bake at 350° for 60-70 minutes or until a wooden pick comes out clean.
• Cool for 10 minutes in pan; then turn out onto a wire rack to let cool completely.
• In a small bowl, mix together the glaze ingredients until smooth.
• Drizzle over cake.

PISTACHIO CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
• Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
• To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.

PISTACHIO BUNDT CAKE

Steps:

• Combine all ingredients except chocolate syrup, blend at low speed for 1 minute, then beat on high for 3 minutes.
• Pour 2/3 of batter into a greased and floured 12 cup Bundt pan.
• Add chocolate syrup to remaining 1/3 of the batter and mix at medium speed until well blended.
• Pour over top of batter in pan and cut through batter with a knife to marbleize batter.
• Bake at 350 degrees for 1 hour, or until cake tests done.
• Cool in pan 10-15 minutes, turn out on serving plate until completely cooled.
• Top with remaining chocolate syrup if desired.