Pistachio Bundt Cake
Pistachio Bundt Cake

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, pistachio bundt cake. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Pistachio Bundt Cake is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Pistachio Bundt Cake is something which I have loved my whole life.

The second box of pudding puts extra special taste, texture and moistness into the cake. Baked in a Nordic Ware Classic Bundt pan. The outer crust was nicely browned and slightly textured and the cake was perfectly baked. In a medium bowl, stir together the cake mix and instant pudding.

To get started with this recipe, we have to prepare a few components. You can cook pistachio bundt cake using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pistachio Bundt Cake:
  1. Get 1 box (15 oz) yellow cake mix
  2. Take 1 box (3.4 oz) pistachio pudding mix
  3. Make ready 4 Eggs
  4. Prepare 1 cup Sour cream
  5. Take 1/2 cup Vegetable oil
  6. Get 1 tsp Almond extract
  7. Take 1/4 cup Granulated sugar
  8. Make ready 1/4 cup Brown sugar
  9. Take 1 tsp Cinnamon
  10. Make ready 1/2 cup Chopped pistachios

If you are a pistachio nut like me (haha, get it) then you have to try this! This pistachio cake has served my family well for years. It's the perfect bundt cake when you don't want chocolate or vanilla, but you want something more unique than lemon. Plus, it starts from a box mix, so it couldn't be easier!

Instructions to make Pistachio Bundt Cake:
  1. Preheat oven to 350°F
  2. In a small bowl, combine both sugars, cinnamon and 1/2 cup chopped pistachios; set aside.
  3. In a large bowl, combine cake mix, pudding mix, eggs, sour cream, oil and almond extract. Using a hand mixer, beat on medium speed for 2 minutes.
  4. Pour 1/3 of the batter into a prepared 9-cup bundt pan. Sprinkle with the sugar-nut mixture. Top with the other 2/3 of batter.
  5. Bake at 350°F for 50 minutes or until done. Remove from oven and let cool for 15 minutes before removing cake from pan. Let cool entirely and then frost with icing and sprinkle with remaining tablespoon of chopped pistachios.
  6. To make the icing, combine 1/2 cup powdered sugar, 1 tablespoon softened butter, 1 tablespoons milk, 1/2 teaspoon almond extract and 1/4 teaspoon ground cinnamon. Beat until smooth and pour over cooled cake.

It's the perfect bundt cake when you don't want chocolate or vanilla, but you want something more unique than lemon. Plus, it starts from a box mix, so it couldn't be easier! To begin, pistachios are toasted in the oven and then finely ground in a food processor to yield a rich pistachio flavor as well as a delightfully crumbly texture. Often I'm asked to bring a cake or dessert to a party or get-together. Having been tasked with a chocolate-inspired dessert but lacking inspiration, I remembered a Chocolate Pistachio bundt cake recipe a friend told me about.

So that is going to wrap it up with this special food pistachio bundt cake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!