Pistachio Bundt Cake with Pudding Mix
This easy pistachio bundt cake combines simple ingredients with instant pistachio pudding mix to create a moist cake with a delicate pistachio flavor.
Servings: 8
Calories: 488kcal
Ingredients
- 2 cups all purpose flour
- 1 stick butter (8 tbsp)
- 3 eggs
- 1 cup sugar superfine sugar
- 1 tbsp baking powder
- 1 cup pistachios
- ½ cup hazelnuts
- 1 pack jello pistachio instant pudding
- 1 cup milk
Instructions
- Preheat your oven to 350°F. Thoroughly grease a 9-inch bundt cake pan, ensuring you coat all the sides of the bowl.
- In a large mixing bowl or bowl of a stand mixer, cream together room temperature butter and sugar at medium speed until light and fluffy, about 3 minutes.
- Add eggs one at a time at low speed, scraping down the sides of the bowl between additions.
- In a medium bowl, combine flour and baking powder. Soak nuts briefly, then toss with the dry ingredients, reserving some pistachios for garnish.
- Gradually fold the flour mixture into the wet ingredients until just combined.
- Pour the batter into your prepared pan and bake for approximately 40 minutes or until a tester comes out clean.
Notes
- Grease your bundt pan thoroughly with nonstick spray or use a pastry brush with melted butter for easy release
- Bring all refrigerated ingredients to room temperature for the best results
- Don't overmix the batter once you add the flour to ensure a tender crumb
- Let the cake cool in the pan for 10 minutes before turning out onto a wire rack
Nutrition
Calories: 488kcal | Carbohydrates: 56g | Protein: 11g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 288mg | Potassium: 315mg | Fiber: 3g | Sugar: 28g | Vitamin A: 557IU | Vitamin C: 1mg | Vitamin D: 1µg | Calcium: 168mg | Iron: 3mg