Description
This moist and nutty pistachio bundt cake is easy to make and perfect for any occasion. With simple ingredients and a nostalgic twist, it’s a guaranteed crowd-pleaser.
Ingredients
1 box yellow cake mix
1 package instant pistachio pudding mix
4 large eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup milk
1 tsp almond extract
Optional: chopped pistachios, glaze or powdered sugar
Instructions
1. Preheat oven to 350°F and grease a bundt pan.
2. In a large bowl, mix cake mix and pudding mix.
3. Add eggs, sour cream, oil, milk, and almond extract.
4. Mix until smooth—do not overbeat.
5. Pour into pan and smooth the top.
6. Bake 45–50 minutes or until toothpick comes out clean.
7. Cool in pan 15 minutes, then invert onto rack.
8. Cool completely and glaze or dust with sugar.
Notes
For extra crunch, add 1/2 cup chopped pistachios.
Use lemon glaze or white chocolate for variation.
Best enjoyed within 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 290mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg