Pistachio Bundt Cake
This Pistachio Bundt Cake is a delightful twist on a classic, packed with rich nutty flavor and a creamy glaze. It’s easy to make but feels fancy enough for any occasion. Perfect for sharing or treating yourself to something a little special.
Servings 8
Ingredients
- 2 Cups All Purpose Flour
- ½ Cup Butter
- 3 Eggs
- 1 Cup Sugar
- 1 Tablespoon Baking Powder
- 1 Cup Pistachios
- ½ Cup Hazelnuts
- 1 Package Jello Pistachio Instant Pudding 3 ounces
- 1 Cup Milk
Instructions
- Grease a 9 inch Bundt pan and set aside.
- Preheat the oven to 350℉.
- Beat the sugar with the eggs, adding one egg at a time.
- Add the butter. Mix with an electric mixer and whip for about 3 minutes until light and creamy.
- In a separate bowl, mix the baking powder with flour.
- Soak the pistachios and hazelnuts in water and leave them for a minute. Transfer them into the flour mixture and stir them in. This will prevent them from sinking to the bottom of the cake. Leave out about 2 tablespoons of pistachios for garnish.
- Fold the flour mixture into the butter mixture slowly until fully incorporated.
- Pour the batter into the Bundt pan and bake for about 40 minutes.
- Let the cake cool completely before adding the glaze.
- Remove cake from the pan.
- For the glaze, mix Pistachio instant pudding mix with 1½ cups of milk.
- Once it is set, spread it on the top of the Bundt cake and garnish with the remaining pistachios.